Olive Dip
This creamy Olive Dip is an easy appetizer made with California black and green olives, cream cheese, and sour cream. It’s rich, tangy, and perfect for serving with crackers, veggies, or pita chips at any gathering.
Servings 2 cups
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.
