Warm Feta and Confit Garlic Dip with Olives
Warm Feta and Confit Garlic Dip with Olives
Ingredients
For the Confit Garlic Dip
- 1 cup garlic cloves, peeled, preferably California garlic
- 1 1/2 cups olive oil, or as needed to cover garlic
- 1 sprig fresh rosemary, whole
- 1/2 lemon, for zest
- 1/2 cup Castelvetrano olives, quartered
- 1 tablespoon balsamic vinegar
- 6 ounces feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- 1 teaspoon honey, optional, for drizzling
For Serving
- 1 loaf bread, crusty, for dipping
Instructions
- 1
Place the peeled garlic cloves into a small, heavy-bottomed saucepan or oven-safe dish. Pour enough olive oil over the garlic to completely submerge the cloves. The amount of oil may vary depending on the size of your pan.
⏱️ 2 min
- 2
Place the saucepan over low heat on the stovetop or in an oven preheated to 250°F (120°C). Cook for 15-20 minutes, or until the garlic cloves are very soft, tender, and lightly golden brown. The garlic should be gently poaching in the oil, not frying.
⏱️ 18 min•🌡️ 250
- 3
Remove the pan from the heat and let it cool for 2-3 minutes. The oil should still be warm but not actively bubbling.
⏱️ 3 min
- 4
Add the whole sprig of fresh rosemary and strips of lemon zest (using a vegetable peeler) to the warm garlic and oil mixture. Stir gently to combine.
⏱️ 1 min
- 5
Stir in the quartered Castelvetrano olives and balsamic vinegar. Mix well to distribute the flavors.
⏱️ 1 min
- 6
Generously crumble the feta cheese over the entire mixture in the pan. Sprinkle with fresh chopped parsley and red pepper flakes.
⏱️ 1 min
- 7
Serve the warm dip immediately with slices of crusty bread for dipping. For an optional touch of sweetness, drizzle with honey just before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Warm Feta and Confit Garlic Dip with Olives
Ingredients
For the Confit Garlic Dip
- 1 cup garlic cloves, peeled, preferably California garlic
- 1 1/2 cups olive oil, or as needed to cover garlic
- 1 sprig fresh rosemary, whole
- 1/2 lemon, for zest
- 1/2 cup Castelvetrano olives, quartered
- 1 tablespoon balsamic vinegar
- 6 ounces feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon red pepper flakes
- 1 teaspoon honey, optional, for drizzling
For Serving
- 1 loaf bread, crusty, for dipping
Instructions
- 1
Place the peeled garlic cloves into a small, heavy-bottomed saucepan or oven-safe dish. Pour enough olive oil over the garlic to completely submerge the cloves. The amount of oil may vary depending on the size of your pan.
⏱️ 2 min - 2
Place the saucepan over low heat on the stovetop or in an oven preheated to 250°F (120°C). Cook for 15-20 minutes, or until the garlic cloves are very soft, tender, and lightly golden brown. The garlic should be gently poaching in the oil, not frying.
⏱️ 18 min•🌡️ 250 - 3
Remove the pan from the heat and let it cool for 2-3 minutes. The oil should still be warm but not actively bubbling.
⏱️ 3 min - 4
Add the whole sprig of fresh rosemary and strips of lemon zest (using a vegetable peeler) to the warm garlic and oil mixture. Stir gently to combine.
⏱️ 1 min - 5
Stir in the quartered Castelvetrano olives and balsamic vinegar. Mix well to distribute the flavors.
⏱️ 1 min - 6
Generously crumble the feta cheese over the entire mixture in the pan. Sprinkle with fresh chopped parsley and red pepper flakes.
⏱️ 1 min - 7
Serve the warm dip immediately with slices of crusty bread for dipping. For an optional touch of sweetness, drizzle with honey just before serving.
⏱️ 1 min