Green Olive Dip

Why You’ll Love This Recipe

I love how this dip delivers big, savory flavor in minutes. The sharp bite of green olives, combined with creamy ingredients and fresh herbs, makes it versatile and crowd-pleasing. It’s as easy to whip up as it is enjoyable to serve—I feel like it instantly elevates any gathering.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups pitted green olives (I use Castelvetrano or Sevillano)

• ½ cup cream cheese, softened

• ¼ cup sour cream or Greek yogurt

• 1–2 cloves garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon fresh lemon juice

• 1 teaspoon chopped fresh parsley (plus extra for garnish)

• ½ teaspoon Dijon mustard

• Dash of black pepper

• Optional: pinch of crushed red pepper flakes

directions

1. I pulse the olives in a food processor until coarsely chopped.

2. I add cream cheese, sour cream (or Greek yogurt), garlic, olive oil, lemon juice, parsley, Dijon mustard, black pepper, and optional red pepper flakes.

3. I pulse until well combined but still slightly chunky—just enough for creamy texture with olive bits throughout.

4. I taste and adjust seasoning, adding more olives, lemon juice, or pepper to my liking.

5. I transfer the dip to a serving bowl, garnish with parsley, and serve with crackers, crostini, vegetables, or pita chips.

Servings and timing

• Servings: 8–10 appetizer portions

• Prep time: ~10 minutes

• Cook time: None

• Total time: Around 10 minutes

Variations

• Herbed twist: I mix in chopped fresh dill, basil, or chives for green herbal brightness.

• Spicy kick: I stir in chopped pickled jalapeños or extra red pepper flakes to kick up the heat.

• Cheesy version: I fold in ¼ cup finely grated Parmesan or Pecorino for savory depth.

• Mediterranean flair: I swap half the green olives for mild Kalamata olives and add roasted red peppers for color and flavor contrast.

storage/reheating

I store the dip in a sealed container in the fridge for up to 3 days. Since it’s served cold, there’s no reheating—simply bring it to room temperature for 15 minutes before serving to soften the texture and brighten the flavors.

FAQs

Can I use jarred vs. fresh olives?

Yes! I prefer quality jarred olives like Castelvetrano or Sevillano for their flavor and texture—but any good green olive works well.

How can I make it smoother?

For a softer, more spreadable dip, I puree it longer in the food processor until it becomes creamy.

Is it dairy-free friendly?

Absolutely—I substitute in dairy-free cream cheese and yogurt to keep it creamy.

Can I prep this in advance?

Yes! I make it a day ahead, and the flavors deepen overnight in the fridge.

What should I serve it with?

I love pairing it with crackers, crostini, pita chips, fresh vegetables, or even grilled bread for dipping.

Conclusion

I adore this Green Olive Dip for its bold flavor and effortless prep. It’s creamy, savory, and a little tangy—always a hit at gatherings or whenever I want something quick yet delicious. Whether I’m hosting friends or prepping a snack, I reach for this dip because it never disappoints.