Green Olive Dip – Creamy, Tangy & Flavorful
A smooth and savory dip made with tangy green olives, creamy cheese, and fresh lemon juice. Perfect for parties, game nights, or as a quick appetizer.
Ingredients:
- 1 cup pitted green olives (Castelvetrano, Manzanilla, or Kalamata green)
- 8 oz (225g) cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 2 cloves garlic, finely minced
- 2 tbsp fresh lemon juice
- Optional garnish: chopped parsley, chives, or a pinch of red pepper flakes
Instructions:
- Mix the base: In a medium bowl, beat the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
- Add flavor: Stir in the garlic and lemon juice.
- Fold in olives: Roughly chop the green olives and mix them into the creamy base.
- Customize: Add herbs (parsley, chives) or a little red pepper flakes if you want extra flavor.
- Chill & serve: Cover and refrigerate for at least 30 minutes before serving for best flavor.
- Enjoy: Serve with crackers, toasted crostini, pita chips, or fresh veggies.
Q&A Section
Q1: Can I make this dip ahead of time?
👉 Yes! It tastes even better if made a few hours or a day before, since the flavors develop while chilling.
Q2: What type of olives work best?
👉 Castelvetrano are buttery and mild, while Manzanilla are briny. You can even mix different olives for a unique taste.
Q3: Can I make it healthier?
👉 Replace cream cheese with light cream cheese, and mayonnaise with extra Greek yogurt.
Q4: How long does it last in the fridge?
👉 Store in an airtight container for up to 3–4 days. Stir before serving.
Q5: Can I make it spicy?
👉 Yes! Add a dash of cayenne, red pepper flakes, or even a little jalapeño for a kick.
Q6: What pairs well with this dip?
👉 Crackers, sliced baguette, celery sticks, cucumber, carrot sticks, or pita bread.