This tangy Green Olive dip recipe is such a quick and easy appetizer for any menu. But be warned: This creamy dip filled with olives, onions, and garlic is addictive. I dare you to eat just one bite.
You know those dips that you just can't stop eating no matter how hard you try? This Green Olive Dip is that dip for me. Frankly, it's kind of embarrassing when I think about just how much of it I can eat.
Once you have tried it, I'm positive you will agree. Even people who don't like green olives fall in love with it. It's that good.
And as a result, this creamy olive dip has since replaced the french onion dip from the grocery as our go-to chip dip. You will always find a batch of it in my refrigerator.
So what are you waiting for? I bet you have everything you need in your fridge and pantry to make this dip now!
Ingredients
This easy dip only uses a handful of ingredients that you probably have on hand now.
Instructions
You only need 5 minutes and a food processor to make this dip. The hardest thing about it is waiting to eat it. The flavors meld together beautifully after being the refrigerator for a few hours.
Add the cream cheese, mayo, garlic and onion powder to the food processor and blend until smooth.
Drain the olives and reserve some of the olive brine. Add the green olives to the cream cheese mixture and process to desired texture. Transfer to a container, cover, and refrigerate for at least 2 hours before serving.
FAQs
No, you don't but it does make it a lot easier. If you don't have a food processor simply chop the olives to desired texture and use a mixer to blend the cream cheese and mayo.
Your dip will be a lot creamier when you use softened cream cheese. If you use a cold block straight from the fridge you will end up with little chunks of cream cheese. It will still taste delicious, just won't be as smooth.
Yes! The garlic flavor will be strong initially but will mellow as the dip sits in the refrigerator. The hardest thing about this dip is to wait to eat it!
Expert Tips for the Best Dip
- Softened cream cheese makes a much creamier dip than cold cream cheese. Let it sit out for 30 min-1 hour before making the dip if possible.
- Start with ½ teaspoon of garlic powder and add more as desired. I usually do a teaspoon of garlic powder, the flavor will mellow as it sits in the refrigerator.
- The hardest part about this dip is letting it chill for 2 hours before eating it. The time that it chills gives the flavors time to meld together!
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Recipe
Green Olive Dip
Equipment
Ingredients
- 2 8-ounce packages cream cheese, softened
- ½ cup mayonnaise
- 1 teaspoon onion powder
- ½ - 1 teaspoon garlic powder
- 6 ounces green olives with pimento drained (save the brine)
- 3 tablespoons olive brine optional
Instructions
- Combine the cream cheese and mayonnaise in the bowl of a food processor and mix until thoroughly combined.2 8-ounce packages cream cheese, softened, ½ cup mayonnaise
- Add the onion powder and garlic powder to taste (adjust as necessary)1 teaspoon onion powder, ½ - 1 teaspoon garlic powder
- Add the green olives and mix thoroughly..6 ounces green olives with pimento
- Start with one tablespoon and add additional olive brine as needed to get dip to the desired consistency.3 tablespoons olive brine
Notes
- Softened cream cheese makes a much creamier dip than cold cream cheese. Let it sit out for 30 min-1 hour before making the dip if possible.
- Start with ½ teaspoon of garlic powder and add more as desired. I usually do a teaspoon of garlic powder, the flavor will mellow as it sits in the refrigerator.
- The hardest part about this dip is letting it chill for 2 hours before eating it. The time that it chills gives the flavors time to meld together!
VIDEO
Nutrition
Nutrition info not guaranteed to be accurate.
I loathe mayonnaise. Have you tried it with sour cream instead?chad
Hi Chad,
I havent tried it with sour cream but imagine that would work great or greek yogurt! Let me know if you try it! Good luck!
Did anyone try this with sour cream yet or Greek yogurt. I don’t mind Mayo but my body can’t handle this much fat with all the cream cheese or maybe one less brick of that with sour cream and Mayo even though it would be a thinner dip?
Hi Cheryl, I haven't tried it with those substitutions so I can't speak to it. Please let me know if you do, how it turns out! Good Luck!
What an awesome and flexible dip. We use it as a chip dip, bagel spread and used on hamburgers for olive burgers. Simple and easy to make. Thanks for sharing Lisa!
When this is served it just disappears, seriously. My parties always include three savory dips and one dessert.
Feta cheese with bourbon/ honey drizzle, hummus dip with veggies, and this olive dip, which runs out first.
The sweet dip is simple: those little graham cracker teddy bears and a cream cheese, crème franc he and cinnamon dip.
Add a tablespoon of anchovy paste. Really amps up the flavor but no fishy taste!
Do you chop up the olives?
Hi Irene,
If you are using a food processor to make it, you don't need to chop them. However if you are using a hand mixer you will need to chop them up.