Za’atar Naan with Whipped Feta & Sizzled Olives
Warming the olives in a skillet with olive oil before spooning them over cool, creamy whipped feta transforms this simple appetizer into a restaurant-quality showstopper. Paired with crispy, hot naan brushed with a vibrant za’atar oil, it’s an effortless mix of temperatures and textures that comes together in under 20 minutes.
- Total Time18 minutes
- Yield1 dip platter and 4 flatbreads (serves 4) 1x
Ingredients
Scale
Za’atar Naan
- 4 store-bought naan breads
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 ½ tablespoons (10 g) za’atar seasoning
Whipped Feta
- 8 ounces (225 g) feta cheese, preferably a block in brine, crumbled
- ⅓ cup (80 g) plain whole-milk Greek yogurt
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 small garlic clove, finely grated or minced
- 1 teaspoon (2 g) freshly grated lemon zest
Sizzled Olives
- 1 cup (135 g) mixed pitted olives (such as Kalamata and Castelvetrano), roughly torn or halved
- 2 tablespoons (30 ml) extra-virgin olive oil
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons (5 g) chopped fresh mint or flat-leaf parsley
Instructions
- Preheat the oven: Heat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Bake the naan: In a small bowl, whisk together the 3 tablespoons of olive oil and the za’atar seasoning to create a loose paste. Brush this mixture evenly over the top of each naan. Place the flatbreads on the prepared baking sheet and bake for 4 to 6 minutes, until the edges are golden and the bread is crisp and warmed through.
- Whip the feta: While the naan bakes, combine the crumbled feta, Greek yogurt, 1 tablespoon of olive oil, grated garlic, and lemon zest in a food processor. Process for 1 to 2 minutes, scraping down the sides as needed, until the mixture is incredibly light, airy, and smooth. Spread the whipped feta onto a serving plate, using the back of a spoon to create deep swirls.
- Sizzle the olives: Place a small skillet over medium-low heat and add the remaining 2 tablespoons of olive oil. Add the torn olives and crushed red pepper flakes. Cook for 2 to 3 minutes, stirring occasionally, until the olives are fragrant, warmed through, and have released some of their briny juices into the oil.
- Assemble and serve: Spoon the warm olives and their savory infused oil directly over the swirls of the cool whipped feta. Garnish with the fresh mint or parsley. Serve immediately with the hot za’atar naan on the side for dipping.
Notes
- Why it works: Buying feta in a solid block rather than pre-crumbled is the secret to an ultra-smooth dip. Pre-crumbled cheese is coated in anti-caking agents that leave a grainy texture, whereas block feta whips up beautifully silky.
- Make ahead: The whipped feta can be blended up to 3 days in advance and stored in an airtight container in the refrigerator. Let it sit at room temperature for about 15 minutes to soften before swooshing onto a plate and topping with the hot olives.
Calories: 650 | Total Carbs: 45g (Fiber: 4g, Sugar: 3g) | Fat: 44g (Saturated: 11g) | Protein: 18g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Blending / Baking
Nutrition
- Serving Size: 1 naan with ¼ of the dip
- Calories: 650
- Sugar: 3g
- Fat: 44g
- Saturated Fat: 11g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g