Creamy Olive Dip
Easy olive dip recipe with cream cheese, sour cream, and mixed olives. Make-ahead friendly and ready in just 10 minutes. Perfect for parties!
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
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: 209kcal | Carbohydrates: 6g | Protein: 11g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 776mg | Potassium: 198mg | Fiber: 1g | Sugar: 4g | Vitamin A: 516IU | Vitamin C: 1mg | Calcium: 312mg | Iron: 0.4mg
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