Easy Olive Dip Recipe

4.96 from 23 votes
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Creamy olive dip is a simple, flavorful appetizer that can be made in minutes. Serve this olive filled dip with your favorite crackers, toast or vegetables for a memorable dish you won’t be able to stop eating.

Cream cheese and olive dip with a cracker


Cream cheese dips like crack dip, chipped beef dip, dill pickle dip, and fruit dip can be made fast and are always a crowd favorite. This green olive dip is no exception.

If you are an olive lover like me, this easy dip is for you. It can be made in minutes with just a few ingredients and an easy appetizer that can be made ahead of time for a party or gathering.

Ingredients needed

Just a few simple ingredients are needed for this creamy appetizer dip.

Green Olives: Use your favorite green olives, even kalamata olives or black olives. I typically us Manzanilla olives with pimiento. Be sure to reserve a tablespoon of the salty olive juice to add to the dip.

Cream Cheese: Make sure to leave your cream cheese out at room temperature to soften before mixing. Full fat cream cheese adds a nice richness but you can substitute with low-fat cream cheese.

Mayonnaise: Use full fat, low fat or you can even substitute the mayonnaise with sour cream.

Cheddar Cheese: I like adding shredded cheddar cheese to this dip for more flavor and texture. You can also substitute with Colby Jack cheese, Monterey Jack, mozzarella or leave out the shredded cheese completely.

Garlic Powder: Adds a little extra flavor.

How to make olive dip

This is a super easy appetizer to make and can even be made the night before you will be serving.

  1. Gather the ingredients together. Make sure to chop olives into small pieces.
  2. Stir the softened cream cheese, mayonnaise, olives, garlic powder, and cheese in a large bowl until combined. Cover the bowl and chill for at least 1 hour so that the flavors can develop.
  3. Remove from refrigerator about 15 minutes before ready to serve. Try serving with your favorite crackers, potato chips, toast, or vegetables.
Garlic powder, olive brine, olives, cream cheese, mayo, cheese

Can this green olive dip be made hot?

Yes, you can either serve the dip cold or bake the olive dip for a warm appetizer. Place the mixture in a baking dish and cook at 350 degrees F for 10-15 minutes.

Can I substitute black olives?

If you prefer black olives, feel free to substitute with the green olives or even a mixture of both. It’s tasty either way!

How to store

Store covered in an airtight container in the refrigerator for up to 3 days. This dip does not freeze well.

Recipe tips

  • Be sure to let the cream cheese soften before mixing. This helps make a creamy, not lumpy dip.
  • You can also make this dip using a food processor. Add all the ingredients into the food processor and do a quick pulse to blend.
  • This olive dip also makes a great spread for sandwiches.
Bowl with dip and small bowl with olives

More easy cheese appetizers

Bowl with dip made of cream cheese and olives. Bowl of olives and crackers.
4.96 from 23 votes

Olive Dip

By Heather
Easy olive dip made with green olives and cream cheese.
Prep: 5 minutes
Chill time: 1 hour
Total: 1 hour 5 minutes
Servings: 6


  • 1 9 oz jar of green olives, diced
  • 1 8 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 cup cheddar cheese, shredded
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive brine from the jar


  • Stir together cream cheese, mayonnaise, chopped olives, cheddar cheese, garlic powder and olive juice until combined.
  • Cover the dip and refrigerate for at least 1 hour before serving.


YouTube video


Calories: 153kcal | Carbohydrates: 1g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 179mg | Potassium: 14mg | Sugar: 1g | Vitamin A: 151IU | Calcium: 102mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
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Recipe Rating


  1. I had something similar years ago. It was spread on toast points and broiled. I don’t think cream cheese was used. Whatever was used was delicious! Thanks for bringing back the memory, I can’t wait to try this!