Olive dip recipe

This olive dip recipe is delicious when served chilled but heat it in the oven for a creamy, gooey olive dip appetizer that is perfect for every olive lover and will convert those who aren’t! Serve hot in individual cast iron ramekins for parties or in a bread bowl for game day.

What kind of olives should be used?

For this recipe, I use 2 cups of my warm olive recipe but if you don’t have a batch on hand, use 1 cup of pitted kalamata olives and 1 cup stuffed green olives. Use a variety of olives that you love but be sure the pits are removed. 

What to add to jarred olives?

This recipe is based on leftovers of my recipe for warm marinated olives. But if you are using olives straight out of the jar be sure to add 1 teaspoon of dried rosemary and the zest of an orange or lemon to help round out the flavor profile of the dip.

What type of garlic is best for this dip?

The original recipe I made called for minced, raw garlic. If you love raw garlic, go for it! But I found that a more party-friendly way of making this recipe is to substitute in roasted garlic or even garlic confit. 

I would suggest baking this dip in a cast-iron skillet, round baking dish or even individual cast iron ramekins.

Other ways to make substitutions in this recipe:

• substitute Monterey Jack Cheese for the mozzarella 
• substitute in roasted garlic or garlic confit for the raw garlic
• If you are not a fan of mayonnaise, substitute in sour cream.

More appetizer dips and spreads: Pineapple cheeseball with pecans | Warm Chipped Beef Dip | Cast Iron Pizza Dip | Roasted red pepper and walnut dip (Muhammara)

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Yield: 4 cups

Olive Dip Recipe

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This recipe for olive dip is delicious when served chilled but heat it in the oven for a creamy, gooey olive dip appetizer.

Prep Time 3 minutes

Cook Time 30 minutes

Total Time 33 minutes

Ingredients

• 2 8 ounces cream cheese room temperature
• 2 cups shredded Mozzarella cheese
• 1/3  cup mayonnaise
• 2 cup olives 
• 1 clove garlic minced
• 1/2 red pepper flakes or less for milder

Instructions

How to make the warm olive dip:

1. Cream together softened cream cheese, mayonnaise, and garlic.
2. Pulse the olives in a food processor or blender to roughly chop the olives.
3. Scrape down the mixing bowl and mix in the cheese, chopped olives, and red pepper flake.
4. Spray a heat-safe baking dish with nonstick spray and spoon the olive dip into a baking dish.
5. Smooth the dip and bake for 20-30 minutes in a 350-degree oven until the dip is bubbly. 
6. Serve with crackers, raw vegetable sticks, or crostini.

How to make cold olive dip spread:

1. Cream together softened cream cheese, mayonnaise, and garlic.
2. Pulse the olives in a food processor or blender to roughly chop the olives.
3. Scrape down the mixing bowl and mix in the cheese, chopped olives, and red pepper flake.
4. Serve with crackers, raw vegetable sticks, or crostini. Additionally, this dip can be served in a hollowed-out bread bowl
   

Recommended Products

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• 
  Lodge Pre-Seasoned 3.5-Inch Cast Iron Skillet Set for Side Dishes or Desserts (Set of 4)
• 
  Lodge Cast Iron, 8-Inch

Nutrition Information:

Yield:

16

Serving Size:

1/4 cup
Amount Per Serving:Calories: 183Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 38mgSodium: 315mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 4g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 11 years Sarah helps the home cook prepare her recipes with professional results.