This tangy Green Olive Dip recipe is full of olives, garlic and onions – a quick and easy appetizer for any party menu!
The first time I ate this Green Olive Dip, I fell in love.
As I look back on it, the whole scene is quite embarrassing. 5 grown women eating this dip straight from the bowl, no plates in sight, just shoveling it in as fast as we could.
It was so addictive that the only time I allowed myself to eat it was when my friend Kim would make it for one of our Book Club girls’ weekends. But then this year, our Book Club weekend didn’t happen, and I had no Green Olive Dip. So I did what any reasonable person would do and replicated it myself.
You can thank me up front because Kim doesn’t have a recipe for Green Olive Dip; she just dumps and stirs until the proportions are right. I did all the hard work for you (taste testing is tough, man!) so you can make a mouth-watering dip every single time. (I’m a giver like that.)
The hardest thing about this Green Olive Dip? Waiting to eat it. It’s good right away, but once the flavors meld together for a few hours, you will be in dip heaven.
But the true test for my version of Kim’s Green Olive Dip was Book Club. I hosted last week and served the dip along with a quinoa salad, a riff on this Heirloom grain salad and an apple dessert.
Lucky for me (and you), it DID get the Book Club stamp of approval, and that says it all.
Recommended Equipment
Green Olive Dip
This tangy Green Olive dip is a quick and easy recipe that is always a hit at parties!
Ingredients
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup white onion, chopped
- 1/2 - 1 teaspoon garlic powder
- 6 ounces green olives with pimento, drained (save the brine)
- 3 tablespoons olive brine
Instructions
- Combine the cream cheese, mayonnaise, onion, and garlic powder in the bowl of a food processor and mix until thoroughly combined. Add the green olives and mix thoroughly. Add 2 tablespoons olive brine and mix again. Add additional olive brine as needed to get to desired consistency.
Nutrition Information:
Yield:
8 servingsServing Size:
1/3 cupAmount Per Serving: Calories: 149Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 9mgSodium: 454mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g
Omg Kim’s dip!!! I call it crack.
So yummy will have to make it during football games
Do you put the olives in the food processor to chop finely?
Yes, when you mix them in the food processor they will chop into pieces. Pulse the processor until it is the texture you would like! Sometimes I add some sliced olives on top before serving.
I added some salt and pepper too. Was really good. And didnt use a food processer but made everything room temp and finely diced the olives.
I have made this before and I actually added chopped mushrooms to mine. Delicious
I gave it 5 stars but whatever happened it seems to have gone out with less! Dang!
Seems salty hope it turns out when it sits in the fridge for a night
I have made this for years my family loved it. I went through a couple of years when I did not make it. When I started again I called it dirty martini dip. Ir was a big hit again I guess the name change sounded better than olive dip.
I made this for the 4th. It was a great hit. People could not stop eating it.Rosemarie