Olive dip is a delicious and savory appetizer that's perfect for entertaining or as a quick and easy snack. Made with salty green olives, this dip is loaded with rich, bold flavors that are sure to delight your taste buds. Best of all, it takes only a few minutes to make, then you can just pop it in the fridge until you need it!
Whether you're a fan of salty and briny flavors or just looking for a new dip to add to your recipe collection, an olive dip is a must-try. With just a few simple ingredients and a food processor, you can whip up this dip in minutes, making it a great option for last-minute get-togethers or parties.
Plus, with its versatile nature, olive dip can be served with a variety of dipping options, from crackers to bread, to fresh veggies. Get ready to impress your guests with this easy and delicious olive dip recipe.
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🥘 Olive Dip Ingredients
You don't need much to whip up this incredible olive dip! Just a handful of simple ingredients, most of which you likely have in your kitchen already!
- Green Olives - 1 cup of pitted green olives, chopped (about 1 9-ounce jar, reserve 1 tablespoon of the brine).
- Garlic Powder - ½ teaspoon of garlic powder.
- Cream Cheese - 8 ounces (1 block) of cream cheese softened at room temperature.
- Mayonnaise - ½ cup of mayonnaise.
- Cheddar Cheese - ¼ cup of grated cheddar cheese or Colby cheese. Use sharp cheddar for a stronger cheddar flavor.
- Olive Brine (optional) - 1 tablespoon of the reserved brine from the jar of olives.
- Salt & Pepper - ¼ teaspoon each, to taste.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Olive Dip
Follow these three easy steps, and you'll have a tasty appetizer in no time! Grab your measuring utensils, a mixing bowl, a silicone spatula, and some plastic wrap to get started.
One batch of this dip makes about 6 servings, but it's super easy to double it if you need to serve more people!
- Gather the ingredients. Chop 1 cup of green olives, measure the ingredients, and add the softened cream cheese and mayo to a large mixing bowl.
- Mix. Mix the cream cheese and mayonnaise until smooth. Include the optional olive brine if using.
- Add. Use a silicone spatula to add the remaining ingredients (the chopped olives, ½ teaspoon of garlic powder, ¼ cup of shredded cheddar, and ¼ teaspoon each of salt & pepper, to taste). Mix until they are thoroughly combined. Give it a taste, and add more salt & pepper if needed.
- Chill. Cover the bowl with plastic wrap and refrigerate it for at least 1 hour before serving.
You can serve this olive dip with slices of crusty French bread, crackers, homemade potato chips, or vegetables for dipping. You can also use it as a spread for sandwiches or wraps! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Depending on your preference, you can use pitted green or black olives or a combination of both.
- Add some red pepper flakes if you like some heat or a splash of lemon juice for extra flavor.
- Before making your dip, blend the olives in a blender or food processor for a smoother consistency.
- This dip can be made up to a day in advance and stored in the refrigerator until ready to serve. I suggest giving it a quick stir before serving.
🥡 Storing
If you have any leftover olive dip, it's important to store it properly to keep it fresh and safe to eat. Here are some tips on how to store olive dip:
- Refrigerate promptly: Olive dip should be refrigerated within two hours of preparation to prevent bacterial growth. Make sure to cover the dip with plastic wrap or transfer it to an airtight container before placing it in the fridge.
- Store in the fridge: Olive dip can be stored in the refrigerator for up to 3-4 days. Keep it in a cold part of the fridge, such as the main compartment, and avoid storing it in the door where the temperature can fluctuate.
- Re-stir before serving: Before serving the olive dip, give it a quick stir to ensure that the ingredients are evenly distributed and any oils or liquids that may have separated are re-incorporated.
- Avoid freezing: Olive dip does not freeze well due to the high oil content, so it's not recommended to freeze it.
By following these simple tips, you can safely store your olive dip and enjoy it for several days after making it. Just remember to refrigerate it promptly and give it a quick stir before serving to ensure maximum freshness and flavor.
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❓ Recipe FAQs
Olive dip is a tasty chip dip, but can be used for all sorts of things! Spread it on bread to make a sandwich, or smear it on crackers instead of chips. It also makes a great dip for veggie sticks or veggie straws!
Yes, you can prepare your olive dip up to 24 hours in advance and let it chill in the fridge until you're ready to serve! Just make sure to stir it well to redistribute all the ingredients.
I do not recommend freezing any recipe that contains a significant amount of mayonnaise, including this olive dip. The mayonnaise tends to separate and ruins the texture of the dip.
😋 More Tasty Dip Recipes
- Tuna Dip - Creamy tuna dip is an easy-to-make appetizer that tastes great on bread, crackers, chips, or veggies!
- Cream Cheese Salsa Dip - This Tex-Mex-inspired dip can be enjoyed hot or cold!
- Dill Pickle Dip - A creamy dip for chips and more that is loaded with pickle flavor!
- Buffalo Chicken Dip - This zesty dip has all the flavor of buffalo chicken wings!
- Cajun Dipping Sauce - A versatile dip full of Cajun flavor that tastes great on chicken, shrimp, French fries, and more!
- French Onion Dip - You can guarantee that this classic French onion dip recipe will be a hit at any party!
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📖 Recipe Card
Olive Dip
Ingredients
- 1 cup pitted green olives (chopped, reserve 1 tablespoon of olive brine)
- 1 tablespoon olive brine (optional, reserved, for extra olive flavor)
- 8 oz cream cheese (softened, at room temperature)
- ½ cup mayonnaise
- ¼ cup cheddar cheese (shredded, or sharp cheddar or Colby cheese)
- ½ teaspoon garlic powder
- ¼ teaspoon each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Chop 1 cup of green olives, measure the ingredients, and add the softened cream cheese and mayo to a large mixing bowl.
- Mix the cream cheese and mayonnaise until smooth. Include the optional olive brine if using.
- Use a silicone spatula to add the remaining ingredients. Mix until they are thoroughly combined. Give it a taste, and add more salt & pepper if needed.
- Cover the bowl with plastic wrap and refrigerate it for at least 1 hour before serving.
Notes
- You can use either pitted green or black olives, or a combination of both, depending on your preference.
- Add some red pepper flakes if you like some heat or a splash of lemon juice for extra flavor.
- For a smoother consistency, you can blend the dip for longer in the food processor. Alternatively, for a chunkier texture, you can pulse the olives less.
- This dip can be made up to a day in advance and stored in the refrigerator until ready to serve. Simply give it a quick stir before serving.
- To store: Olive dip can be stored in the refrigerator for up to 3-4 days. It does not freeze well.
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