Olive Dip
Olive Dip is a classic appetizer recipe that is creamy, salty, and just a little tangy, with that distinctive olive flavor that keeps you going back for one more scoop. This is the kind of dip that feels right at home on a snack table with a stack of crackers and a few people hovering nearby, casually pretending they are not double-dipping.
I love how simple this dip recipe is to prepare. All you need is just a handful of ingredients, a quick stir, and a little time in the fridge. The cream cheese and mayo make it smooth, creamy, and spreadable. The chopped green olives add bursts of briny flavor in every bite. It is the perfect make-ahead dip for potlucks and game nights.
stacie’s note
Green olives are one of those foods that seem to split people right down the middle. You either love them or you absolutely do not. There is rarely any in between. I have always been firmly on Team Olive. I am the person who will eat them straight from the jar and call it a snack. Veldon is the same way, so this dip never stood a chance in our house. We polished it off with crispy pita chips and a pile of veggies, going back for scoop after scoop.
When I made a batch over the holidays, even Veldon’s kids were into it, which felt like a small miracle considering how strong opinions about olives can be. These olive cheese balls are a must-try if you are Team Olive like me.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Cream cheese: Let it sit at room temperature for about 30 minutes so it blends smoothly without lumps.
- Mayonnaise: Full-fat mayo gives the dip the creamiest texture and best flavor. My fave is Hellmann’s. Light versions can make it a bit thinner.
- Green olives with pimentos: Chop them finely so the flavor is evenly spread through the dip instead of ending up with big salty bites.
- Olive brine: This is just the olive juice straight from the jar.
- Garlic powder: Use garlic powder instead of fresh garlic so the flavor stays mellow and doesn’t overpower the olives.
- Black pepper: Freshly ground pepper adds a bit more bite, but pre-ground works just fine for convenience.
How to Make Olive Dip
- Step One: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.
- Step Two: Add in the mayonnaise and beat with the electric mixer until fully combined and creamy.
- Step Three: Fold in the chopped olives and olive brine.
- Step Four: Stir in the garlic powder and black pepper.
- Step Five: Cover and refrigerate for at least 1 hour to let the flavors come together.
Variations and Substitutions
- Swap the olives: If green olives are not your thing, try a mix of green and black olives for a milder flavor, or use all black olives for a softer, less briny dip.
- Make it lighter: Replace half of the cream cheese with whipped cream cheese or use light cream cheese to cut back a bit without sacrificing too much creaminess.
- Add herbs: Stir in a tablespoon of finely chopped fresh parsley, chives, or dill for a fresh pop of flavor.
- Give it a little kick: Add a pinch of red pepper flakes or a dash of hot sauce if you like a bit of heat.
- Make it extra tangy: Add an extra teaspoon of olive brine or a squeeze of lemon juice to brighten everything up.
- No mayo option: Swap the mayonnaise for sour cream or plain Greek yogurt for a slightly tangier taste and a softer texture.
Storage Instructions
- Refrigerator: Store leftover dip in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freezing is not recommended for this dip. The cream cheese and mayonnaise can change texture once thawed, making it grainy or watery.
- Make Ahead: This dip is perfect for making ahead. You can prepare it up to 24 hours in advance and keep it covered in the fridge. The flavor actually gets better as it sits.
Recipe Tips and Tricks
- Soften the cream cheese fully so it blends smooth and creamy. If it is too cold, you will end up with small lumps in the dip.
- Chop the olives finely for the best texture. Smaller pieces spread the flavor evenly and make the dip easier to scoop.
- Do not skip the chill time. That hour in the fridge really helps the flavors come together and mellow out the sharpness of the olives.
- Taste before serving and adjust if needed. A little extra brine or a pinch more pepper can make a big difference.
- Give it a good stir just before serving to bring everything back to a smooth, spreadable consistency.
- Serve it cold rather than at room temperature. The dip holds its shape better and tastes more refreshing when chilled.
- How to serve. This dip is great with your favorite crackers, chips, celery, and carrot sticks, or to use as a sandwich spread for an extra punch of flavor.
Easy Dip Recipes
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Olive Dip
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Ingredients
- 1 package cream cheese softened, 8oz/250g package
- ½ cup mayonnaise
- ¾ cup green olives with pimentos finely chopped
- 1 tbsp olive brine from the jar
- ¼ tsp garlic powder
- ¼ tsp black pepper
Instructions
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add in the mayonnaise and beat with the electric mixer until fully combined and creamy.
- Fold in the chopped olives and olive brine.
- Stir in the garlic powder and black pepper.
- Cover and refrigerate for at least 1 hour to let the flavors come together.
Notes
- Serve chilled with crackers, pretzels, or sliced baguette. It also pairs well with rye crackers or vegetable sticks.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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