Olive Dip

4.95 from 17 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
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Cream cheese dips like crack dip, chipped beef 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 is the dip 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 or black olives. I typically us Manzanilla olives with pimiento. Be sure to reserve a tablespoon of the olive brine to add to the dip.

Cream Cheese: Make sure to leave your cream cheese out at room temperature to soften before mixing.

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 all of the ingredients 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, 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.
4.95 from 17 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

Ingredients 

  • 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

Instructions 

  • 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.

Video

Nutrition

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




20 Comments

  1. 4 stars
    I would have completely left out the black olives. (And I love black olives) and I would double the Spanish olives. I also added 1/8 tsp of black pepper.

  2. 5 stars
    This is delicious! More of a savory spread than a dip. I had to make a few adjustments due to what I had on hand. I only had 6oz of cream cheese and 5.75oz olives but it was plenty. I only had 1/2 cup of cheddar so I used 1/2 cup italian blend as well. This is one I will be holding onto.

  3. 5 stars
    I love any briney recipe! And this was amazing! I subbed the Mayo for Greek yogurt and used neufchantel cheese instead of full fat cream cheese. Next time I’m going to sub more cream cheese for Greek yogurt to make it even healthier. Thanks for the recipe! This is definitely going in the regular rotation!

  4. 5 stars
    I have always avoided green olives since I was a kid. I really need to try them as an adult. This looks like a great way to try them.