Creamy, tangy whipped feta gets a savory upgrade with warm Chorizo Ibérico, briny olives, fragrant rosemary, and a bright hit of orange. Finished with a drizzle of olive oil and served with plenty of toasted baguette, this is the kind of dip that makes “just one more bite” inevitable.

Ingredients:

For the Whipped Feta:

• 8 oz block feta cheese, drained
• ½ cup full-fat Greek yogurt
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• ½ tsp finely grated lemon zest
• Freshly cracked black pepper
  

For the Warm Chorizo and Olive Topping

• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tbsp fresh lime juice
• ½ tsp chili powder
• ¼ tsp smoked paprika
• Salt, to taste
  

For Serving

• Fresh parsley, roughly chopped
• Extra orange zest
• Extra-virgin olive oil
• Toasted baguette
  

Directions:

1. Whip it good. Blend the feta, Greek yogurt, olive oil, lemon juice, lemon zest, and black pepper in a food processor for 1–2 minutes until smooth and fluffy. Taste, adjust the lemon if needed, and chill while you make the topping.
2. Crisp the Chorizo. Cook the diced Chorizo Ibérico in a skillet over medium-low heat for 3–4 minutes, until lightly crisped and releasing its flavorful oils. Transfer to a bowl, leaving the fat in the pan.
3. Warm things up. Add the olive oil and garlic to the skillet, cooking for about 30 seconds. Stir in the rosemary and red pepper flakes, then add both types of olives. Cook for 1–2 minutes until warmed through.
4. Add the finishing touches. Remove from the heat and stir in the Chorizo, orange zest, sherry vinegar, and black pepper. The olives, feta, and Chorizo bring plenty of salt, so taste before adding more.
5. Pile it on. Spread the whipped feta onto a serving plate, creating swoops and a little well in the center. Spoon the warm Chorizo and olive mixture over the top, drizzle with the flavorful pan oils, and finish with parsley, extra orange zest, and olive oil.
6. Dip + repeat. Serve immediately with toasted baguette slices and let the scooping begin.