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This creamy olive dip combines tangy green and black olives with smooth cream cheese for an irresistible party appetizer that’s ready in just 10 minutes. No cooking required, make-ahead friendly, and guaranteed to disappear fast – this is the olive dip you’ll turn to again and again!

For more creamy dip options, try my Smoked Tuna Dip or my Crab Dip Cheese Ball next.

Creamy white dip with olives, green onions and black pepper garnish. Potato chips.
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5 Tips For The Best Olive Dip

  • Let cream cheese soften completely – Cold cream cheese creates lumps. Set it out 1-2 hours before or microwave in 10-second bursts.
  • Choose your olives wisely – Pimento-stuffed green olives add sweetness; Kalamata are saltier than regular black olives.
  • Taste before adding salt – Olives and Worcestershire are already salty; you might not need any.
  • Don’t over-process – You want some olive chunks for texture, not a smooth paste.
  • Make it ahead – The flavors meld beautifully after 2-4 hours in the fridge.

RECIPE WALK-THROUGH

How To Make Creamy Olive Dip

See the recipe card below for full, detailed instructions

Step 1: Prep your base. 

Beat softened cream cheese with sour cream until smooth and fluffy (about 1 minute). This creates the creamy foundation that carries all the flavors.

Step 2: Choose your mixing method.

Food Processor (2 minutes): Pulse olives 3-4 times for coarse chop, then add to cream cheese mixture.

Hand Chop (5 minutes): Chop olives to pea-sized pieces – some variety in size is good for texture. Add to cream cheese mixture.

  • Pro Tip Rinse and pat dry your olives if they taste too salty — this won’t remove all the brine but helps balance the dip
  • Texture Tip – Like it smoother? Process half the olives. Prefer it chunkier? Hand-chop everything.

Step 3: Build the flavor.

Fold in shredded cheddar, green onions, and Worcestershire. The sharp cheddar stands up to the briny olives, while green onions add a fresh bite.

Step 4: Season carefully.

Taste first! The olives and Worcestershire bring plenty of salt. Add pepper and a squeeze of lemon if needed for brightness.

Step 5: Chill for best flavor.

While you can serve immediately, chilling for 30 minutes lets flavors marry. Cover and refrigerate up to 3 days.

Serve. Spoon into a serving dish and garnish with freshly cracked black pepper and a few sliced olives. Serve it up alongside your favorite crackers, pita chips, potato chips, or crostini.

  • Pro Tip: Save a few olive slices and extra green onions for garnish — makes it photo-worthy!
Olive dip in a white bowl surrounded by potato chips.

Variations

  • Herby Mediterranean – Add 2 tablespoons fresh dill or parsley plus lemon zest.
  • Spicy Kick – Mix in red pepper flakes or diced jalapeños.
  • Vegan Version – Use dairy-free cream cheese and sour cream alternatives.
  • 3-Ingredient Simple – Just cream cheese, mayo, and olives for ultra-quick prep.

Serving Suggestions

  • Classic crackers (butter crackers, water crackers, or pita chips)
  • Fresh vegetables (bell pepper strips, cucumber rounds, celery)
  • Toasted baguette slices or crostini
  • As a spread for wraps and sandwiches
  • Part of a larger appetizer board like my charcuterie or cheese board, along with other dips
Olive dip in a bowl and on a spoon.

Storage Tips

Storage, Freezing, Make Ahead

Storage: Keep covered in the fridge up to 5-7 days. Stir before serving if any separation occurs.

Make-Ahead: Best made 2-24 hours ahead for flavors to develop. Can make up to 3 days ahead.

Freezing: Not recommended – dairy separates and texture becomes grainy when thawed.

Party Tip: Set out 30 minutes before serving to soften slightly; keeps well at room temperature for 2 hours.

Frequently Asked Questions

Can I use all green or all black olives?
Yes! All green will be brinier and sharper; all black will be milder and sweeter. Mixed gives the best balance.

My dip is too salty – how do I fix it?
Add more cream cheese or sour cream to dilute, plus a squeeze of lemon juice to balance. Next time, rinse your olives first.

Can I make this in a food processor?
Absolutely! Pulse olives first for texture control, then mix everything else by hand to avoid over-processing.

What if I don’t have Worcestershire sauce?
Use soy sauce with a tiny bit of sugar, or try balsamic vinegar for different but delicious results.

How do I make this lighter?
Use Neufchatel or light cream cheese and Greek yogurt instead of sour cream – still creamy but fewer calories.

Close up of olive dip on a potato chip.

Party Dip Recipes

Recipe

Creamy Olive Dip

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Easy olive dip recipe with cream cheese, sour cream, and mixed olives. Make-ahead friendly and ready in just 10 minutes. Perfect for parties!
Prep Time 10 minutes
Total Time 10 minutes
Servings 6

Ingredients
  

  • 8 ounce Block cream cheese softened to room temperature
  • 3/4 cup Sour cream
  • 1 cup Freshly shredded sharp cheddar cheese
  • 2 Green onions finely chopped
  • 1 tablespoon Worcestershire sauce
  • 2.25 ounce Sliced black olives canned drained well and chopped
  • 1/2 cup Coarsely chopped pimento stuffed green olives
  • Kosher salt & black pepper to taste
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Instructions
 

  • In a medium bowl, beat the cream cheese and sour cream with an electric mixer or a wooden spoon.
  • Stir in shredded cheddar, green onions, Worcestershire sauce and olives. Until well combined. Taste and add salt and pepper as desired.
  • Spoon into a serving dish and garnish with fresh black pepper and a few sliced olives.

Notes

  • Let cream cheese soften at room temp for 1-2 hours (or microwave 10-15 seconds) before mixing.
  • You can use pre-shredded cheese to save time.
  • Drain olives well – pat dry if very briny.
  • For food processor: pulse olives separately first, then mix by hand.
  • Chilling time is optional, but recommended (30 min minimum, best at 2-4 hours).
  • Storage: Keeps 5-7 days refrigerated; stir before serving.
  • Serves 6-8 as an appetizer (makes about 2½ cups).
  • Customize heat with red pepper flakes or jalapeños.
  • Don’t add salt until after tasting – olives vary in saltiness.
  • Garnish with olive slices and fresh cracked pepper.

Nutrition

Calories: 209kcalCarbohydrates: 6gProtein: 11gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 776mgPotassium: 198mgFiber: 1gSugar: 4gVitamin A: 516IUVitamin C: 1mgCalcium: 312mgIron: 0.4mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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