Olive Dip

This creamy olive dip is a bold, savory appetizer that's super easy AND super delicious. It features simple ingredients and is ready in just 10 minutes!

Course Appetizer, Dips and Spreads

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 146

Author Dorothy Bigelow

Ingredients

8 ounces cream cheese softened
½ cup sour cream good quality, like Daisy, Good Culture, or Gay Lea Gold
2 tablespoons green olive brine from a jar of olives
½ teaspoon sriracha
1 teaspoon salt
½ teaspoon black pepper
¾ cup green olives chopped (Greek olives are our top pick, but any kind wil do)
Fresh parsley chopped

Instructions

Soften the cream cheese. Allow the cream cheese to warm at room temperature for 1-2 hours, or until soft. Alternatively, you can soften it quickly by placing it in a large ziplock bag (still in its wrapper, but removed from the box), sealing the bag, and submerging it in a sink of warm water for 5-10 minutes. A third option is to microwave the unwrapped cream cheese for 15 seconds at a time until soft and easily depressed with a finger.
Prepare the base of the dip. Add the softened cream cheese to a medium mixing bowl, along with the sour cream, olive brine, salt, black pepper, and sriracha. Mix with a hand mixer on medium speed, or mix the ingredients together with some elbow grease and a silicone spatula.
Fold in the olives. Add the chopped green olives to the cream cheese mixture, along with the fresh chopped parsley. Fold them in until evenly distributed.
Taste and adjust. Try the dip alone, and with a cracker. Add extra salt, pepper, or sriracha to taste.
Chill before serving (if possible). Transfer the dip to a serving bowl. If you’re able, cover and allow the dip to chill for about 30 minutes before serving. Serve with crackers, pretzels, raw veggies, or your favorite dippers.

Notes

Storing leftovers: Transfer the leftovers to an airtight container and store for up to 4 days. Stir well before serving.

Using black olives: Feel free to swap the green olives for black olives (or kalamata). It's a totally different flavor, but if you like black olives you will probably like black olive dip.

Dill pickle dip: Use chopped dill pickles in place of the chopped olives and sprinkle in some ranch seasoning (or homemade ranch dressing mix).

Whipped olive dip: Blend the mixture in a food processor for a smooth, spreadable consistency. It works great as a sandwich spread!

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