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Quick and Creamy Cold Black and Green Olive Dip

A close-up of a thick, dark green and brown olive dip, richly textured and oily, served in a small white bowl.
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Make this easy olive dip in minutes. This cold spread combines black and green olives for a tangy, savory appetizer perfect for crackers or vegetables.

Ingredients

Scale
  • 1 cup pitted black olives, drained
  • 1 cup pitted green olives, drained
  • 4 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper

Instructions

  1. Place the black olives, green olives, softened cream cheese, mayonnaise, minced garlic, lemon juice, oregano, and black pepper into a food processor.
  2. Pulse the mixture until it reaches a coarse, slightly chunky texture. Do not over-process; you want some texture remaining.
  3. Scrape down the sides of the bowl as needed during processing.
  4. Taste the dip and adjust seasoning if necessary. Add a pinch of salt if your olives were not packed in brine.
  5. Transfer the olive dip to a serving bowl.
  6. Chill the dip for at least 15 minutes before serving to allow the flavors to combine.
  7. Serve this simple party dip with crackers, pita bread, or vegetable sticks.

Notes

  • For a smoother, whipped cheese and olive dip, process the ingredients longer until very smooth.
  • You can make this dip ahead of time; it keeps well in the refrigerator for up to three days.
  • If you prefer a baked olive dip, mix the ingredients and bake at 350°F (175°C) for 15 minutes until hot and bubbly.

Nutrition

Find it online: https://hearthbite.com/quick-creamy-olive-dip-recipe/