Introduction

This creamy olive dip is a flavorful and versatile appetizer perfect for any gathering. Combining tangy green olives with rich cream cheese and mozzarella, it offers a delightful balance of savory and creamy textures. It’s easy to prepare and sure to be a crowd-pleaser.

A white bowl filled with a creamy, chunky dip that has small bits of green and orange mixed throughout, topped with a single golden round cracker partially dipped in it. Around the bowl, a circle of similar golden crackers is spread out on a wooden surface. In the background, there’s a glass of iced water with a lemon slice and a small pile of green olives. A white cloth with red and black stripes lies behind, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 ounces green olives with pimento (1 jar, drained; can use sliced or whole olives)
8 ounces cream cheese (softened)
1 cup mayonnaise
1 cup shredded mozzarella cheese
½ cup sour cream
1 tablespoon red wine vinegar
1 teaspoon Italian seasoning
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon kosher salt (to taste; the dip may not need salt if the olives are extra salty)
Whole or sliced olives (for garnish)
Green onions (for garnish)
Parsley (for garnish)

Instructions

Step 1: Place the green olives, cream cheese, mayonnaise, mozzarella cheese, sour cream, red wine vinegar, Italian seasoning, onion powder, garlic powder, black pepper, and smoked paprika into a food processor.
Step 2: Process the mixture until it reaches your desired smoothness, scraping down the sides as needed. Taste the dip and add kosher salt if necessary. The texture can be perfectly smooth or slightly chunky, depending on your preference.
Step 3: Transfer the olive dip to a serving bowl, cover it, and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
Step 4: Serve chilled with crackers, chips, or fresh vegetables. Garnish with whole or sliced olives, green onions, and parsley for an attractive presentation.

Tips & Variations

For a spicier kick, add a pinch of crushed red pepper flakes during processing.
Try substituting mozzarella with feta for a tangier flavor.
If you prefer a lighter dip, use Greek yogurt instead of sour cream.
Use pitted olives to make processing easier and achieve a smoother texture.

Storage

Store the olive dip in an airtight container in the refrigerator for up to 4 days. Before serving again, stir well and add a little vinegar or lemon juice if the flavors seem muted. This dip is best served cold or at room temperature, so remove it from the fridge 15-20 minutes before serving.

How to Serve

A white ceramic cup filled with a chunky, creamy dip that is light beige with small green and brown bits, sitting on a wooden surface with a soft white cloth nearby. Surrounding the cup are round golden crackers, neatly arranged in small stacks. In the background, a white bowl holds green olives, slightly out of focus. The scene is softly lit, with a white marbled texture underneath the setup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, this dip actually tastes better when made ahead. Refrigerate it for at least 4 hours or overnight to let the flavors fully develop.

What can I serve with olive dip?

This dip pairs well with a variety of dippers such as crackers, tortilla chips, pita bread, or fresh vegetables like carrot sticks, cucumber slices, and bell pepper strips.