Green Olive Dip
This Green Olive Dip is creamy, tangy, briny, and packed with flavor. Made with green olives, cream cheese, garlic, and herbs, it’s a crowd-pleasing appetizer or sandwich spread that comes together in minutes. Serve it with crackers, pita chips, veggies, or as a unique burger topping.
Prep Time: 10 minutes
Chill Time (Optional): 30 minutes
Total Time: 10–40 minutes
Servings: 6–8 (about 1½ cups)
Ingredients:
1 cup green olives, pitted (such as Castelvetrano or Manzanilla)
8 oz cream cheese, softened
1/4 cup sour cream or plain Greek yogurt
1 small garlic clove, minced or grated
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp chopped parsley (or chives, dill, or basil)
1/4 tsp black pepper
Optional: pinch of red pepper flakes or paprika for heat
Instructions:
Step 1: Prep Ingredients
Make sure cream cheese is at room temperature for easy blending.
Drain and roughly chop olives if using large whole ones.
Step 2: Blend the Dip
1. In a food processor or blender, add green olives, cream cheese, sour cream, garlic, lemon juice, olive oil, and black pepper.
2. Pulse until mostly smooth, scraping down sides as needed. You can blend to your desired texture—smooth or slightly chunky.
Step 3: Stir in Herbs
Add chopped parsley or herbs and pulse 1–2 times or fold in by hand for a fresh flavor boost.
Step 4: Chill (Optional)
For best flavor, chill for 30 minutes before serving to let flavors meld, though it can be served immediately.
Tips & Notes:
Use quality olives: Castelvetrano olives are buttery and mild; Manzanilla are brinier and tangier.
Texture tip: Want a chunky dip? Pulse olives separately and fold into the creamy base.
Add a swirl of harissa or roasted red pepper for color and depth.
Spread it on bagels, wraps, or burgers for a flavorful twist.
For a vegan version, use plant-based cream cheese and yogurt.
Frequently Asked Questions
Q: Can I make this dip ahead of time?
A: Absolutely! Store it in an airtight container in the fridge for up to 5 days.
Q: Can I freeze it?
A: Freezing isn’t recommended as the texture may become watery after thawing.
Q: What do I serve with green olive dip?
A: Great with pita chips, crackers, fresh veggies (carrots, celery, cucumbers), toasted baguette slices, or as a sandwich spread.
Q: Can I use black olives instead of green?
A: Technically yes, but the flavor will be milder and less briny. You may need to add more lemon juice or vinegar to boost the taste.
Nutritional Info
Calories: 100
Protein: 2g
Fat: 9g
Saturated Fat: 4.5g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 290mg