Cream Cheese Olive Dip (Printable View)

Creamy tangy dip loaded with chopped green and black olives, ready in 10 minutes.

# Ingredient List:

→ Dairy

01 - 8 oz cream cheese, softened
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 lemon juice
09 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - Combine softened cream cheese and sour cream in a medium bowl. Mix until completely smooth and creamy.
02 - Add chopped green and black olives, green onions, parsley, garlic, lemon juice, and black pepper. Mix thoroughly until evenly distributed.
03 - Taste the mixture and adjust seasoning as needed with additional pepper or lemon juice.
04 - Transfer to serving bowl and refrigerate for at least 30 minutes to allow flavors to meld together.
05 - Serve chilled with crackers, pita chips, or fresh vegetable sticks.

# Expert Suggestions:

01 -
  • People literally cannot stop eating it once they start, so double the batch if you value your popularity
  • The balance between creamy and briny hits that perfect party dip sweet spot that most recipes miss
02 -
  • The longer this sits, the better it gets, so making it the day before is actually a strategy not just laziness
  • Room temperature dip spreads so much better than cold, so pull it out fifteen minutes before serving
03 -
  • Chop your olives slightly smaller than you think you need to, because big chunks can overwhelm delicate crackers
  • Use a food processor if you want a restaurant-style uniform texture, though hand-chopping gives more satisfying texture variation

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