This simple and delicious Olive Dip does not disappoint. It is rich, creamy, salty, and whips together in under 10 minutes. Best part, it is packed with both green and black olives!
Serve this crowd pleasing appetizer with your favorite crackers, veggies, and chips. Feel free to make this party perfect appetizer up to 2 days in advanced.
I guarantee everyone will be going back for seconds once they taste this dip!
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Why You’ll LOVE This Olive Dip Recipe
- It’s a delicious no bake appetizer that is perfect to feed a crowd. And it is easy and quick, what could be better?!
- It is full of olives; black and green ones! Or alter the olives to suit your taste.
- It can be made the day before you plan to serve it. This helps if you are hosting, one less thing to do and make the day of your party.
Ingredients For The BEST Olive Dip
- Cream Cheese; full fat and room temperature
- Sour Cream; at room temperature
- Green Olive Brine
- Garlic Powder
- Black Pepper
- Green Olives
- Black Olives
- Salt; to taste
How To Make Olive Dip
Whip together the cream cheese, sour cream, green olive brine, garlic powder, black pepper, and salt.
Fold in your chopped green olives, and black olives.
Pour mixture into a serving dish or bowl and top with more olives.
Refrigerate for a few hours or overnight.
Serve with your favorite dippers (I served my dip with pita chips).
Find this Creamy Olive Dip recipe at EntirelyElizabeth.com.
There you will find the complete printable recipe with ingredient amounts, tips, adjustable servings, and frequently asked questions.
What To Serve With Olive Dip
- Crackers
- Chips- tortillas, bagel chips, wavy chips, potato chips.
- Fresh Veggies- cucumbers, carrots, celery, assortment of sweet peppers.
- Toasted Baguette Slices
- Pita bread
4 Pro Tips For Even Better Dip
- Make sure the cream cheese and sour cream is brought to room temperature. This ensures you will have a smooth and creamy dip.
- Chop the olives and green onions in small bite sizes pieces. There is nothing worse than scooping into a dip and getting a huge chunk of something.
- Alter the amount of green olives and black olives to suite your taste preferences. Just make sure you use 1 cup of olives and 1 tablespoon of olive juice total to mix into the dip.
- Chill the Olive Dip for an hour or two before serving. This allows the flavors to develop making it even tastier!
FAQ: How long does Olive Dip last?
If stored in the refrigerator and in an airtight container, Olive Dip will last for up to 4 days. Just give it a good stir when you remove it from the refrigerator before serving.
I do not recommend freezing olive dip. Cream cheese has an unpleasant clumpy texture when it is thawed from the freezer.
FAQ: Can I use reduced fat cream cheese in this recipe?
I do not recommend reduced fat cream cheese or sour cream in this recipe. Both have a high water content which alters the texture and flavor of the dip.
If you want to make this a little healthier, substitute the sour cream for plain Greek Yogurt.
FAQ: Can Olive Dip be made ahead of time?
YES! I recommend making your dip the night before you plan on serving it (the extra refrigerator time allows the flavors to develop and marry together).
What I like to do is I refrigerate it in the bowl I prepared it in. In the morning I give it a good whip with my whisk, spread it into the serving dish, and top it with the extra olives and green onions.
Like What You See?
Find this Creamy Olive Dip recipe at EntirelyElizabeth.com.
There you will find the complete printable recipe with ingredient amounts, tips, adjustable servings, and frequently asked questions.
More Dip Recipes You Might Enjoy:
- Jalapeno Artichoke Dip
- Butter Bean Hummus
- Ricotta Dip with Roasted Grapes
- Fried Dill Pickle Dip
- Buffalo Crab Dip
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