2 Olive Corn Muffins and Baked Feta Dip {a party in your mouth!}

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Ummm…  I don’t know what five-star chef took over my body to create this insane concoction, but if you are a fan of olives, sit down, grab your mouse and get ready to print.

 

Yeah. I know. It tastes as good as that picture looks…better even. This pairing really deserved some professional photography, but alas, all it got was me. I did my derndest to do it justice. Points for that, right?

Before I give you the recipes, I have to tell you about the olives I used in both recipes. These aren’t just any old run of the mill olives… they are Olives from Spain.

whowhathuh? Yes.  Real olives from real Spain! Most of the olives consumed in the U.S. come from Spain. In fact, 95% of stuffed pimiento olives consumed by Americans come from Spain. The United States is the main destination of Olives from Spain, importing more than 155 million lbs. of Olives!

Now that’s a lot of olives! {and I must confess…I do consume my fair share!}

 

About Olives from Spain:

Spain has such a rich history that is linked to olives – with trees for table olives growing in the country since the 1st century. There is a wide range of varieties, types and forms of presentation. Spain is the leader in table olive production and exports, with the most modern industry in the world leading to the highest food safety and quality standards.

Olives from Spain are a more versatile than olives from any other region. Be sure to look for the Olives From Spain logo, to ensure you are getting the highest quality olives and taste the difference for yourself.

This month, Olives from Spain will head to Miami for the country’s premiere food festival. If you are lucky enough to attend the renowned South Beach Wine and Food Festival, be sure to stop by the Olives from Spain station to sample some tasty bites. The event is expecting approximately 18,000 attendees.

Wish I were going!

You can learn more about Olives from Spain right here.

Now that you know more about Olives from Spain, you can see why this cornbread and baked feta dip turned out so incredibly tasty! Let’s take a look at how to make them, shall we?

You can find the full recipes down at the end of this post.

For the cornbread, mix your dry ingredients together and your wet ingredients together.

Then pour the wet into the dry.

Finely dice your olives. You can do all the olives at the same time, just reserve half for the baked feta dip.

Add your diced olives to the batter and mix. Then fill your greased mini muffin cups.

Bake in a 350 degree oven for about 15 minutes or until they are golden brown.

Yum.

 

Now for the baked feta dip!

Make sure you’ve let your feta and your cream cheese come to room temperature.

Then take your block of feta cheese and break into crumbles with a fork.

Mix your feta and block of softened cream cheese together in a mixer.

Add the garlic and chopped flat parsley. Salt and pepper to taste.

Fill an oven proof baking dish with the cheese mixture. I used a small round pyrex dish.

Then top with diced olives, tomatoes and red onion.

Bake in a 400 degree oven for between 15-20 minutes. You want your tomatoes and onions to be soft and tender!

Serve together and try not to eat it all in one sitting.  It’s probably best if you have this at a party to prevent solo binging on it!

If you love olives and feta as much as I do, be sure to pin it for later!

Baked Feta Dip

Print

Ingredients

• 1 Block of Feta Cheese
• 1 Block of Cream Cheese
• 1 tsp minced garlic
• 2 TBS finely minced flat parsley
• 1/3 cup chopped red onion
• 1/3 cup chopped tomatoes
• 1/3 cup diced olives from Spain
• 1 TBS olive oil

Instructions

1. Bring feta and cream cheese to room temperature.
2. Break block of feta up with a fork and mix together with cream cheese, garlic and flat parsley in a mixer. Salt and pepper to taste.
3. Transfer cheese mixture to a small, oven safe baking dish.
4. Mix onion, tomatoes, olives and olive oil together. Spread over cheese mixture.
5. Bake in a 400 degree oven for between 15-20 minutes until the tomatoes and onions are soft and tender.
6. Serve with 2 olive mini corn muffins.

Baked Feta Dip

Print

Ingredients

• 1 Block of Feta Cheese
• 1 Block of Cream Cheese
• 1 tsp minced garlic
• 2 TBS finely minced flat parsley
• 1/3 cup chopped red onion
• 1/3 cup chopped tomatoes
• 1/3 cup diced olives from Spain
• 1 TBS olive oil

Instructions

1. Bring feta and cream cheese to room temperature.
2. Break block of feta up with a fork and mix together with cream cheese, garlic and flat parsley in a mixer. Salt and pepper to taste.
3. Transfer cheese mixture to a small, oven safe baking dish.
4. Mix onion, tomatoes, olives and olive oil together. Spread over cheese mixture.
5. Bake in a 400 degree oven for between 15-20 minutes until the tomatoes and onions are soft and tender.
6. Serve with 2 olive mini corn muffins.

I hope you enjoy!

Disclaimer: Compensation was provided by Olives from Spain via MomTrends. The opinions expressed herein are those of the author and are not indicative of the opinions of Olives from Spain or Momtrends.