The Dish | Olive Dip

Now that fall is on the horizon and dinner parties are starting back up, here is an easy appetizer to pull together quickly for guests or for a potluck. It is always a hit — and I get lots of requests for the recipe. Serve with a chilled martini (or your beverage of choice) — and enjoy!

  • 10 ounces green olives with pimentos (approximately one jar; sliced olives work fine too)
  • 8 ounces cream cheese
  • 1 cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • ½ cup sour cream
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt to taste
  • Place the olives, cream cheese, mayonnaise, mozzarella, sour cream, red wine vinegar, Italian seasoning, onion powder, garlic powder, pepper, and smoked paprika into a food processor. 
  • Process until the desired smoothness is achieved, scraping down the sides as needed. Taste test the dip and add the salt if needed. The dip can be perfectly smooth or a little chunkier, depending on your preference.
  • Transfer the olive dip to a serving bowl, cover and refrigerate for at least 4 hours or overnight.
  • Serve with crackers, chips, or fresh veggies. Optional garnish with whole or sliced olives, green onions, and parsley.

Leave a Reply

The Exedra comments section is an essential part of the site. The goal of our comments policy is to help ensure it is a vibrant yet civil space. To participate, we ask that Exedra commenters please provide a first and last name. Please note that comments expressing congratulations or condolences may be published without full names. (View our full Comments Policy.)

Your email address will not be published. Required fields are marked *