Name: Creamy Green Olive Dip Recipe
Prep time: 10 min
Total time: 4 h 10 min
Cuisine: Mediterranean
Ingredients: 10 ounces green olives with pimento, drained (can use sliced or whole); 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 (may not be needed if olives are very salty); Whole or sliced olives; Green onions; Parsley

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Introduction

Olive dip is a flavorful and creamy appetizer that’s perfect for gatherings or a simple snack. Combining tangy olives with a blend of cheeses and spices, this dip offers a rich, savory taste that pairs wonderfully with crackers, chips, or fresh vegetables.

A white ceramic bowl filled with a creamy dip that has a speckled texture of small bits in green, orange, and white, overflowing slightly and holding a round golden cracker stuck into the side. Surrounding the bowl are many golden round crackers arranged in a curved line on a white marbled surface. In the background, there is a glass of water with ice and a slice of lemon on the rim, along with some green olives. A white cloth with thin black and red stripes is softly folded beside the bowl. 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 (may not be needed if olives are salty)
Optional garnish: whole or sliced olives, green onions, parsley

Instructions

Step 1: Place the olives, cream cheese, mayonnaise, mozzarella, sour cream, red wine vinegar, Italian seasoning, onion powder, garlic powder, black pepper, and smoked paprika into a food processor.
Step 2: Process until you reach your desired smoothness, scraping down the sides as needed. Taste the dip and add salt if necessary. You can make it perfectly smooth or leave it a bit chunky based 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 let the flavors meld.
Step 4: Serve chilled with crackers, chips, or fresh veggies. Garnish with whole or sliced olives, green onions, and parsley if desired.

Tips & Variations

For a spicier kick, add a pinch of crushed red pepper flakes or a dash of hot sauce.
Substitute mozzarella with provolone or cheddar for a different flavor profile.
If you prefer a chunkier texture, pulse the mixture a few times instead of blending continuously.
Use low-fat cream cheese and sour cream to lighten the dip without sacrificing much creaminess.

Storage

Store the olive dip in an airtight container in the refrigerator for up to 3 days. Avoid freezing as it may affect the texture. Re-stir before serving if the ingredients separate slightly.

How to Serve

A white ceramic cup filled to the brim with a creamy dip that is light beige with visible green and orange bits, creating a textured and chunky surface on top. The cup sits on a wooden board with a row of round golden crackers spread around it in the foreground and background. Behind the cup, there is a small white bowl filled with green olives, adding a hint of color contrast. The setting is on a white marbled surface, with soft natural light illuminating the scene, making the dip look fresh and appetizing. 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, making it at least 4 hours or overnight ahead allows the flavors to develop fully and makes it taste even better.

What can I serve with olive dip?

This dip pairs well with crackers, pita chips, tortilla chips, or fresh vegetables like celery, carrots, and bell peppers.