Ultimate Creamy Green Olive Dip
Creamy, tangy, and savory, this Green Olive Dip is a ridiculously easy, crowd-pleasing appetizer perfect for any gathering or cozy night in. Made quickly in a food processor, it delivers pure olive goodness with a touch of nostalgia.
Equipment
- Food processor
- Airtight container
Ingredients
- 16 oz cream cheese softened
- 1/2 cup mayonnaise your favorite brand
- 1 tsp onion powder
- 1/2 tsp garlic powder to taste
- 6 oz green olives with pimento drained (reserve brine)
- 3 tbsp olive brine optional, adjust for desired consistency
Instructions
- Step 1: In a food processor, combine softened cream cheese and mayonnaise. Blend until super smooth and creamy, with no lumps.
- Step 2: Add onion powder and garlic powder. Blend again until spices are perfectly incorporated.
- Step 3: Add drained green olives to the food processor. Pulse a few times until olives are chopped to your desired consistency (smooth or with small chunks).
- Step 4: Add 1 tablespoon of reserved olive brine and blend. Add more brine, up to 3 tablespoons total (a tablespoon at a time), blending until your desired consistency is reached.
- Step 5: Transfer the dip to an airtight container, cover, and refrigerate for at least 2 hours to allow flavors to meld and deepen.
- Step 6: Before serving, give the dip a good stir. Serve chilled with crackers, crusty bread, pita chips, or fresh vegetables. Enjoy!
Notes
Make sure cream cheese is softened for a lump-free dip. Taste and adjust seasoning and olive brine as you go. Don't over-process the olives if you prefer some texture. Chilling time is essential for flavor development and consistency. This dip is a fantastic make-ahead option. Store leftovers in an airtight container in the refrigerator for 3-4 days. Freezing is not recommended.