Cream Cheese Olive Dip (Printable)
Creamy, tangy dip with briny olives ready in just 10 minutes.
# What You'll Need:
→ Dairy Base
01 - 8 oz cream cheese, softened to room temperature
02 - 1/3 cup sour cream
→ Olives
03 - 1/2 cup pitted green olives, finely chopped
04 - 1/2 cup pitted black olives, finely chopped
→ Vegetables & Aromatics
05 - 2 tablespoons green onions, finely sliced
06 - 1 clove garlic, minced
→ Seasonings
07 - 1 tablespoon fresh parsley, finely chopped
08 - 1 teaspoon fresh lemon juice
09 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Combine softened cream cheese and sour cream in a medium mixing bowl. Beat with a spatula until completely smooth and free of lumps, about 1-2 minutes.
02 - Add chopped green and black olives, sliced green onions, minced garlic, fresh parsley, lemon juice, and black pepper to the cream mixture. Fold thoroughly until evenly distributed throughout.
03 - Taste the dip and adjust seasoning as needed. Add additional lemon juice for brightness or black pepper for spiciness if desired.
04 - Transfer dip to a serving bowl and refrigerate for at least 30 minutes, allowing flavors to meld together. The dip can be made up to 24 hours in advance for optimal flavor.
05 - Serve chilled with crackers, pita chips, tortilla chips, or fresh vegetable sticks such as carrots, celery, and bell peppers.
# Expert Tips:
01 -
- It comes together in literally ten minutes but tastes like you spent forever getting it just right
- The combination of creamy and briny creates that addictive quality where guests keep going back for just one more bite
02 -
- Making this a day ahead actually improves it, so do not stress about prep timing
- The dip firms up in the fridge, so give it fifteen minutes on the counter before serving for optimal scoopability
03 -
- Chop the olives quite small so you get that briny burst in every single bite without overwhelming anyone
- Really soft cream cheese is the difference between restaurant smooth and homemade lumpy