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Use up your olives with this creamy and briny snack
This Creamy Green Olive Dip is the best way to use up that jar of olives sitting in your cupboard!
Cream cheese, pimento-stuffed olives, sour cream, and a handful of flavor-boosters are whipped together in this luscious green olive dip. Every bite features:
- Brine and salt from the manzanilla olives.
- Savory undertones thanks to green onions and garlic powder.
- A rich and smooth texture to keep you coming back for more.
I’m all about making creamy and crave-worthy dips as easy as possible. Just like my Sour Cream and Chive Dip and Smoked Salmon Dip, this olive dip involves very little prep before all of the ingredients are mixed together in one bowl. Leave it to chill in the fridge for an hour (or for a few days to save time) before serving it at the party with plenty of chips, veggies, or pretzels.
What’s in green olive dip?
This is a creamy dip with plenty of brine and salt! Here’s what you need to make it:
This is my go-to for thick and creamy dips, like Cold Artichoke Jalapeño Dip. It’s a soft, yet sturdy cheese with a slightly tangy taste, adding to the dynamic flavor profile.
- Take the cream cheese out of the fridge 20 to 30 minutes ahead of time. Once it comes down to room temperature, the texture will be softer, making it much easier to mix in the flavor boosters.
Pimento-stuffed manzanilla olives
Green manzanilla (meaning “little apple” in Spanish) olives are the star of the show here. They come from Southern Spain and are plenty briny on their own, which means you don’t need any additional salt in the dip. Furthermore, they pair wonderfully with bold cheeses, like manchego, making them a wonderful match for the creamy and rich texture.
This will smooth out the dip while adding another layer of refreshing tang. If you don’t have sour cream at home, feel free to substitute it with Greek yogurt or crème fraiche.
For additional depth and savoriness.
Green onion and parsley
Fresh green onion and parsley bring layers of sharp and fresh flavors to every bite.
This will round out all of the flavors while adding a nice brightness. Make sure to juice the lemon yourself with a citrus reamer for the freshest flavor!
How to make creamy green olive dip
This cream cheese-based dip will not only become your new go-to party snack because of its crave-worthy flavors but also because it’s so easy to make! Here’s how it’s done, step-by-step:
Step 1: Beat the cream cheese with a handheld mixer until it's light and fluffy.
Step 2: Add the rest of the dip ingredients to the bowl.
Step 3: Beat on low until all of the ingredients are well incorporated.
Cover the bowl with plastic and let the dip chill in the fridge for 1 hour before serving.
Grab a bag of chips because a green olive dip with cream cheese is the perfect partner for salty snacks. It’s also fantastic with veggies, pretzels, pita bread, crackers, and anything else with a little salt and plenty of crunch.
Frequently asked questions
I don’t have pimento-stuffed manzanilla olives. Can other olives be used?
Totally! Feel free to experiment with different varieties of green olives. I only tested this recipe with pimento-stuffed olives, but Cerignola or Castelvetrano olives might work instead.
Do you have to use an electric mixer to make this?
You can use a standing mixer, food processor, or mix it together by hand if you don’t want to use a hand mixer. Just know that it does take a lot of elbow grease to mix it by hand.
Can olive dip be made ahead of time?
Yes, it can be made 3 days ahead of time and kept in the fridge until serving.
Can it be frozen?
No, I don’t recommend freezing dairy-based dips. Frozen cream cheese just isn’t the same after it’s thawed.
🎉 It's time to cook! 🎉
Alright, friend! It's your turn to make this delish recipe for your next get-together.
When you do, please leave a comment and star rating below so we can hear what you think!
Creamy Green Olive Dip
- dry measuring cups and spoons
- hand mixer
- 8 ounces cream cheese softened
- 1 cup finely chopped pimento-stuffed manzanilla olives about one 5.75 ounce jar
- ½ cup sour cream
- 2 tablespoons finely chopped parsley
- 2 teaspoons lemon juice
- 1 tablespoon finely chopped green onion about 1 green onion
- ¼ teaspoon garlic powder
- black pepper
- In a large bowl, beat cream cheese using an electric mixer until light and fluffy, about 30 seconds.
- Add remaining ingredients to the bowl and beat on low speed until well combined.
- Cover and chill for at least 1 hour.
- Once chilled, garnish and serve with crackers or veggies!