This marinated feta dip is a simple dip with huge flavor, and I’m officially calling it the dip of the season. It’s red and green, it comes together in 10 minutes, and everyone loves it.

Crumbled feta, buttery Castelvetrano olives, sun-dried tomatoes (or roasted red peppers, or both!) and pistachios get tossed in olive oil and a good balsamic.

Serve it with toasty bread or crackers and watch it disappear. It’s perfect for holiday parties, a cozy night in, or any time you want an easy appetizer that looks like you tried a lot harder than you did.

Why You’ll Love This Marinated Feta Dip

• It takes 10 minutes and there’s no cooking. While you can let the feta marinate for longer, I find this dip is great right away.
• The red and green colors make it perfect for the holidays.
• It’s salty, tangy, crunchy and a little sweet from the balsamic, all in one bite.
• It’s easy to double for a crowd and easy to adapt with what you have.

Marinated Feta Dip Ingredients

• Crumbled feta cheese (I prefer to get a block in brine and crumble it for the best texture)
• Castelvetrano olives
• Sun-dried tomatoes packed in oil (or roasted red peppers)
• Pistachios (or almonds or walnuts)
• Fresh parsley (or arugula)
• Dried oregano
• Extra virgin olive oil
• Good balsamic vinegar
• Kosher salt, only if needed

Ingredient Notes

Feta

Crumbled feta works perfectly. I prefer to buy a block and crumble it myself as a block feta packed in brine is creamier and has more flavor. Feta is naturally salty, so taste the dip before you add any salt. If you have pre-crumbled feta, that works, too.

Castelvetrano Olives

These bright green olives from Sicily are mild and buttery, and they’re the green in this dip. Buy them pre-pitted to save time. If you love them as much as I do, try them in my dense bean salad, too.

Sun-Dried Tomatoes

Use sun-dried tomatoes packed in oil, since they’re soft and easy to chop. Roasted red peppers from a jar are a great swap and give the dip the same pretty red color.

Pistachios

Pistachios add crunch and another little pop of green. Chopped almonds or walnuts are also nice. Leave the nuts out completely for a nut-free dip.

Balsamic Vinegar

This is the place to use the good stuff. A thick, slightly sweet balsamic brings everything together. I used Flamingo Estate Noir Fig Balsamic and it’s fabulous. Start with 2 tablespoons and add more to taste.

How to Make Marinated Feta Dip

1. Chop: Chop the olives, sun-dried tomatoes, pistachios and parsley.
2. Combine: Add everything to a low serving plate with a rim, along with the feta and oregano.
3. Dress: Pour the olive oil and balsamic over the top and gently mix.
4. Season: Taste, and add a few sprinkles of salt only if your feta isn’t very salty.
5. Serve: Set it out with toasty bread or crackers.

See the full recipe and tips in the printable recipe card below.

Tips for the Best Feta Dip

• Use a low plate with a rim. I love serving it this way, because the olive oil and balsamic pool around the feta and every scoop gets some. Any shallow serving bowl works, too.
• Chop everything about the same size. Small, even pieces make it easy to scoop onto bread or a cracker.
• Taste before salting. Between the feta and the olives, most dips won’t need any extra salt.
• Add the nuts last if making ahead. They stay crunchy when they go on right before serving.

What to Serve with Marinated Feta Dip

• Toasted baguette slices or crostini
• Warm crusty bread or focaccia
• Crackers or pita chips
• Cucumber slices or bell pepper strips for a lighter option

For a bigger spread, set it out with my spicy feta dip and a few more ideas from my easy appetizer recipes.

How Many People Does This Serve?

This recipe is great for 2 to 4 people as an appetizer. If you have more people coming over, simply double it. A double batch serves about 6 to 8.

Storage & Make Ahead

You can marinate the feta, olives and tomatoes ahead and keep them in the fridge up to 4 days. Add the rest of the ingredients right before serving.

Store leftovers in an airtight container in the fridge for up to 3 days. The olive oil firms up when it’s cold, so let the dip sit at room temperature for 15 to 20 minutes and give it a stir before serving. The nuts will soften a little, so add a few fresh ones if you like.

Print

Marinated Feta Dip FAQs

Can I make marinated feta dip ahead of time?

Yes. Chop everything up to 1 day ahead and store it in the fridge. Add the nuts, olive oil and balsamic right before serving.

What kind of feta is best?

Pre-crumbled feta is the easiest, and block feta in brine is creamier and more flavorful. Either one works.

Can I use other olives?

Yes. Kalamata olives work, but they’re stronger and saltier and will change the color. Castelvetrano olives give you the mild, buttery flavor and bright green color.

Is this feta dip gluten-free?

The dip itself is naturally gluten-free. Serve it with gluten-free crackers or vegetables to keep it that way.

Can I make it nut-free?

Yes. Just leave out the pistachios. It’s still delicious.

Looking for more ideas for your next get-together? Browse all of my healthy dips and appetizers for dinner.

If you make this marinated feta dip, I’d love a star rating and a comment below!