Cream Cheese Olive Dip (Print View)
Creamy, tangy dip loaded with chopped green and black olives, ready in just 10 minutes.
# What You'll Need:
→ Dairy Base
01 - 8 oz cream cheese, softened to room temperature
02 - 1/3 cup sour cream
→ Olives
03 - 1/2 cup pitted green olives, finely chopped
04 - 1/2 cup pitted black olives, finely chopped
→ Vegetables & Aromatics
05 - 2 tablespoons green onions, finely sliced
06 - 1 clove garlic, minced
→ Seasonings
07 - 1 tablespoon fresh parsley, finely chopped
08 - 1 teaspoon fresh lemon juice
09 - 1/4 teaspoon freshly ground black pepper
# How to Make:
01 - Combine softened cream cheese and sour cream in a medium mixing bowl. Beat with a spatula until completely smooth and no lumps remain.
02 - Add chopped green and black olives, sliced green onions, minced garlic, parsley, lemon juice, and black pepper to the cream mixture. Fold together until all ingredients are evenly distributed throughout.
03 - Taste the dip and add additional black pepper or lemon juice if needed to balance flavors.
04 - Transfer dip to a serving bowl. Cover and refrigerate for at least 30 minutes to allow flavors to meld together. The dip can be made up to 24 hours in advance.
05 - Serve chilled with an assortment of crackers, pita chips, fresh vegetable sticks, or baguette slices.
# Expert Suggestions:
01 -
- This dip comes together in literally ten minutes but tastes like something you fussed over for hours
- The combination of creamy base and briny olives hits that perfect salty tangy balance that keeps people coming back for just one more bite
02 -
- The garlic is listed as optional for a reason. If you're serving this to a crowd with varying tastes, leave it out. The dip is phenomenal without it.
- Make this at least a few hours ahead of time. Overnight is even better. I've made it the day before a party and it was absolutely perfect.
03 -
- Chop your olives into smaller pieces than you think you need. Big chunks can overwhelm the creamy texture. Tiny bits distribute the flavor more evenly throughout every bite.
- Use a serrated knife to chop the green onions. It grabs them better than a straight edge and you won't end up with slippery onion slices flying all over your cutting board.