This easy 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 ingredients do you need to make this olive dip?
- cream cheese, room temperature. I prefer full-fat cream cheese but reduced-fat cream cheese will also work.
- mayonnaise – I prefer full-fat mayo but use what your family likes.
- garlic, minced. If you have made garlic confit, you can use a couple of cloves of that.
- mozzarella cheese, shredded
- olives – black olives, Spanish Olives, kalamata olives or any blend of your favorite pitted olives.
- red pepper flakes or less for milder
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.
How to make the warm olive dip:
- Cream together softened cream cheese, mayonnaise, and garlic.
- Roughly chop the olives.
- Mix in the cheese, chopped olives, and red pepper flake.
- Spoon the olive dip into a baking dish.
- Smooth the dip and bake for 20-30 minutes in a 350-degree oven until the dip is bubbly.
- Serve with crackers, raw vegetable sticks, or crostini.
I would suggest baking this dip in a cast-iron skillet, round baking dish or even individual cast iron ramekins.
How to make cold olive dip spread:
- Cream together softened cream cheese, mayonnaise, and garlic.
- Roughly chop the olives.
- Scrape down the mixing bowl and mix in the cheese, chopped olives, and red pepper flake.
- Serve with crackers, raw vegetable sticks, or crostini. Additionally, this dip can be served in a hollowed-out bread bowl.
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)
Olive Dip Recipe
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:
- Cream together softened cream cheese, mayonnaise, and garlic.
- Pulse the olives in a food processor or blender to roughly chop the olives.
- Scrape down the mixing bowl and mix in the cheese, chopped olives, and red pepper flake.
- Spray a heat-safe baking dish with nonstick spray and spoon the olive dip into a baking dish.
- Smooth the dip and bake for 20-30 minutes in a 350-degree oven until the dip is bubbly.
- Serve with crackers, raw vegetable sticks, or crostini.
How to make cold olive dip spread:
- Cream together softened cream cheese, mayonnaise, and garlic.
- Pulse the olives in a food processor or blender to roughly chop the olives.
- Scrape down the mixing bowl and mix in the cheese, chopped olives, and red pepper flake.
- Serve with crackers, raw vegetable sticks, or crostini. Additionally, this dip can be served in a hollowed-out bread bowl
Notes
- 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.
Nutrition
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.
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