Olive Dip Recipe
This olive dip is simply divine. It’s ridiculously easy to whip up, making it perfect for parties, game days, holidays, or snack.
Thanks to the simple ingredients, from start to finish you’re looking at 15 minutes, plus optional chilling time.
The Best Olives to Use
I may be a little biased but I always use California olives, just like I always use California olive oil. I find they have superior quality, a mild flavor, and the perfect texture.
When making an olive dip, the type of olives you choose will shape the overall flavor — from buttery and mild to bold and tangy. Here’s a quick guide to choosing the best options:
Black Olives – For a smooth, mellow flavor, ripe black olives are your best choice. They’re rich, slightly nutty, and blend beautifully with cream cheese and sour cream. The best varietals for this application: Mission and Sevillano.
Green Olives – Green olives add a brighter, brinier, and slightly tangy flavor that complements the creaminess of the dip. Choose green ripe olives or manzanilla for a milder taste, or castelvetrano for a buttery, almost sweet profile.
Mix of Black and Green Olives – Using a combination of both creates the perfect balance — the black olives lend smooth depth while the green olives bring a salty, vibrant contrast. This mix adds color, texture, and layered flavor to every bite.
Variations
Green Olive Dip – When making a “green olives only” dip make sure to watch the salt level as these are already very salty olives. You may not need to add any.
Hot Olive Dip – this dip is just as good hot. To make you’ll bake it at 375°F for 20-25 minutes.
Roasted Garlic – replacing normal garlic with roasted garlic is killer.
What to Serve With This Olive Dip
This creamy olive dip pairs beautifully with:
- Alongside bread and olive oil
- Crisp pita chips or baguette slices
- Potato Chips
- Bagel Chips
- Fresh veggies like cucumber rounds, carrots, celery sticks, or bell peppers
- A Mediterranean appetizer platter with hummus, roasted peppers, and cheese
- As a sandwich spread or wraps for an instant flavor boost
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Quick Tips
- For a lighter version, swap sour cream for Greek yogurt.
- Use a food processor for a smoother dip, or hand-mix for a chunkier texture.
- Adjust salt carefully—olives are naturally salty, so taste before adding more.
- This dip can be made up to two days ahead; the flavor improves as it sits.
More Recipes
Here are a few more recipes to check out:
Olive Dip
Ingredients
- 8 oz cream cheese, room temperature
- ¾ cup sour cream
- 1 tbsp green olive brine
- ¼ tsp worcestershire sauce
- ⅔ cup whole green olives, chopped
- ⅓ cup whole black olives, chopped
- 2 tbsp minced shallot
- ½ tsp garlic powder
Instructions
- In a medium sized bowl , add the cream cheese, sour cream, green olive brine, and worcestershire sauce. Whip by hand, or use a hand mixer, to mix until light, fluffy, and smooth.
- Add the olives, shallot, and garlic powder, and use a spatula to fold in the ingredients until well combined.
COLD OLIVE DIP
- Transfer the olive dip into a serving bowl and let cool in the refrigerator for 1-2 hours. Before serving top with more green and black olives.
HOT OLIVE DIP
- Pre-heat the oven to 375°F.
- Transfer the olive dip to an oven-safe dish. Bake for 20-25 minutes. Top with more green and black olives and serve immediately.