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Olive Dip is the creamy, briny, totally addictive appetizer that disappears the second it hits the table, and I first whipped it up one game day when Maddie and I needed a dip that took five minutes and zero cooking. If you love an easy crowd pleaser like our jalapeno popper pinwheels, this olive dip belongs on your party table.
You just blend everything in a food processor and chill, so it is the ultimate no fuss appetizer for any gathering.
Olive Dip Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 4 hours 5 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 276kcal
- 🌶️ Flavor Profile: Briny green olives with rich, tangy cream cheese
- ✋ Difficulty: Easy, on par with our dill cream cheese cucumber boats
Quick Answer
Make Olive Dip by adding green olives, cream cheese, mayonnaise, mozzarella, sour cream, garlic, red wine vinegar, and seasonings to a food processor. Process until it reaches your desired smoothness, scraping the sides as needed, then cover and chill for at least four hours before serving with crackers or bread.
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Why This Recipe Works
Click to see the technique science
- One food processor does it all. Everything blends together in minutes, so there is no chopping, cooking, or fuss involved.
- Cream cheese makes it rich. Softened cream cheese gives the dip its luscious, spreadable body that holds onto every cracker.
- Green olives bring the brine. Pimento stuffed olives add a salty, tangy punch that makes this dip impossible to stop eating, and the pimento adds a subtle sweetness that balances it all out.
- A splash of vinegar brightens it. Red wine vinegar cuts the richness and keeps every bite tasting fresh instead of heavy or flat.
- Chilling melds the flavors. A few hours in the fridge lets the garlic, herbs, and olives come together into something craveable, so the dip tastes even better than the moment you blended it.
Why You’ll Love This Recipe
- This Olive Dip is creamy, briny, and ready with just five minutes of hands on time.
- It is a make ahead dream, so you can blend it the night before your party.
- It is perfect for game day next to our copycat southwest egg rolls and a pile of crackers.
Key Ingredients
Here is what makes this Olive Dip work, and why each piece matters.
- Green olives: pimento stuffed green olives are the star, bringing brine and tang to every bite.
- Cream cheese: softened cream cheese gives the dip its rich, spreadable base.
- Mayonnaise and sour cream: the combo keeps the dip creamy and tangy without being heavy.
- Mozzarella: a cup of shredded mozzarella adds body and a subtle cheesy pull.
- Red wine vinegar: just a splash brightens everything, the same trick we use in our pimento cheese egg salad.
See recipe card for exact quantities.
Variations and Substitutions
This Olive Dip is easy to make your own.
- Use a mix of green and black olives, or try kalamata for a bolder, brinier flavor.
- Stir in a spoonful of the olive brine for an extra tangy kick.
- Add a pinch of red pepper flakes or a chopped jalapeno for a little heat.
- Make it a spread for sandwiches and wraps, like the filling in our dill cream cheese cucumber boats.
How to Make Olive Dip
- Add everything to the processor. Place the olives, cream cheese, mayonnaise, mozzarella, sour cream, garlic, vinegar, and all the seasonings into a food processor.
- Process and chill. Blend until smooth or a little chunky, whichever you prefer, scraping the sides as needed, then cover and chill for at least four hours before serving.
Recipe Tips & Tricks
- Soften the cream cheese. Room temperature cream cheese blends in smoothly with no lumps.
- Drain the olives well. Patting them dry keeps the dip from turning watery.
- Control the texture. Pulse for a chunky dip or run it longer for a smooth, spreadable one.
- Chill for the best flavor. At least four hours lets the garlic and herbs meld into the dip.
- Taste before serving. Adjust the salt, pepper, or vinegar to your liking after it chills.
- Save some olives for garnish. A few sliced olives on top make it look party ready.
Serving Ideas and Suggestions
This Olive Dip is made for scooping, so serve it with crackers, toasted baguette slices, pita chips, or fresh veggies like celery and bell pepper strips.
It rounds out any appetizer spread next to our jalapeno popper pinwheels and ham and cheese sliders. Set it out in a pretty bowl with a sprinkle of paprika and a few sliced olives on top and it looks like you fussed, even though it took five minutes.
It is perfect for game day, holidays, and potlucks, and it travels well since you make it ahead. For another easy party bite, try our Asian shrimp skewers.
Leftovers are just as good as the first day, if not better. Spread any extra Olive Dip onto a bagel, swirl it into pasta salad, or use it as a sandwich spread for an easy lunch the next day.
Olive Dip FAQs
Store Olive Dip in an airtight container in the fridge for up to five days. Give it a quick stir before serving to bring it back together, and add a fresh sprinkle of paprika or a few sliced olives on top to make it look freshly made.
Yes, Olive Dip is best made ahead. Blend it up to two days in advance so the flavors have time to meld in the fridge. The garlic, olives, and herbs actually taste even better on day two, which makes this the perfect dip to prep before a party.
Freezing is not recommended for Olive Dip, since the cream cheese and sour cream can separate and turn grainy when thawed. It comes together so quickly that it is always best made fresh within a few days of serving.
Serve Olive Dip with crackers, toasted baguette, pita chips, pretzels, or fresh vegetables like celery, cucumber, and bell peppers. It also makes a fantastic spread for sandwiches, wraps, and bagels if you have any left over.
Pimento stuffed green olives are classic for Olive Dip and give it that signature briny, tangy flavor. You can also use a mix of green and black olives, or even kalamata, for a bolder and more complex taste.
Yes, finely chop the olives and beat the rest with a hand mixer or a sturdy spoon. The texture will be a little chunkier than the processor version, but it will be just as creamy and delicious.
Looking for more easy party food? Try our copycat southwest egg rolls next.
Round out the appetizer table with our buffalo chicken wontons, an easy six ingredient air fryer bite.
Olive Dip
Ingredients
- 10 ounce jar green olives with pimento drained
- 8 ounces cream cheese softened
- 1 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1 clove garlic minced
- 1 tablespoon red wine vinegar
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Add the olives, cream cheese, mayonnaise, mozzarella, sour cream, garlic, vinegar, onion powder, Italian seasoning, salt, pepper, and paprika into a food processor.10 ounce jar green olives with pimento, 8 ounces cream cheese, 1 cup mayonnaise, 1 cup shredded mozzarella cheese, 1/2 cup sour cream, 1 clove garlic, 1 tablespoon red wine vinegar, 1 teaspoon onion powder, 1 teaspoon dried Italian seasoning, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika
- Process until the desired smoothness you prefer, scrape the sides as needed. I like to keep it a little chunky, but you can make it as smooth as you want.
- Cover and place in the fridge for at least 4 hours or overnight. Serve with dippers of your choice.
Notes
- Let the cream cheese reach room temperature for a smoother mixing process.
- Chill the dip for at least 4 hours to let all the flavors meld beautifully.
- Serve the dip in a baking dish or a decorative bowl to make it even more appealing.
- Always use fresh ingredients for the best flavor and nutrition.
- Experiment with different flavors of olives to find your perfect combo.
- Don’t forget to share your creation on social media to wow your friends!
Nutrition
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