Cheesy Olive Dip Recipe

If you’re looking for a crowd-pleasing appetizer that’s rich, creamy, and packed with savory goodness, you’ve hit the jackpot with this Cheesy Olive Dip Recipe. Seriously, it’s one of those dishes I find myself making over and over when friends come over—because once you try it, you’re gonna want it again. Cream cheese and sour cream form a luscious base, while that melty mozzarella mixed with Parmesan adds unbeatable cheesy vibes. And olives? They bring this perfect salty tang that just ties everything together beautifully. Trust me, you won’t want to serve this dip without a big plate of crusty bread or crispy crackers right alongside it.

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Ingredients & Why They Work

This Cheesy Olive Dip Recipe is all about a few simple but well-chosen ingredients that pair beautifully. I always make sure my cream cheese and sour cream are at room temperature—that mix is so much easier, and you get a silky consistency with no lumps. The olives contribute a classic salty kick, and using both black and green olives adds a little balance between mild and tangy flavors.

• Sour Cream: Adds tang and creaminess; make sure it’s full fat for that luscious texture.
• Cream Cheese: The backbone of the dip; softens easily at room temp for effortless mixing.
• Garlic: Fresh minced garlic infuses the dip with aromatic flavor without overpowering.
• Mozzarella Cheese: Use shredded for even melting and that wonderful gooey stretch.
• Parmesan Cheese: Adds a nutty, sharp complexity that complements mozzarella’s mildness.
• Black Olives: Mild, slightly sweet olives that soften nicely when baked in the dip.
• Green Olives: Bring a tangy bite and some extra texture.
• Kosher Salt & Fresh Cracked Pepper: Essential seasonings to balance and highlight the flavors.

Make It Your Way

One of my favorite things about this Cheesy Olive Dip Recipe is how easy it is to tweak according to what you have on hand or your flavor preferences. Maybe you like more garlic? Add an extra clove. Want more of a Mediterranean flair? Toss in some chopped sun-dried tomatoes or a sprinkle of oregano. Feel free to experiment—it’ll still turn out delicious!

• Spicy Kick: I sometimes add a pinch of crushed red pepper flakes for a subtle heat that pairs amazingly with the creamy base.
• Dairy-Free: Swap the cream cheese and sour cream for plant-based alternatives, and use vegan cheese blends to keep it friendly for dairy-free folks.
• Herb Infusion: Fresh herbs like basil or thyme stirred in before baking can bring a refreshing note.
• Double Cheese: For cheese lovers, add a handful of sharp cheddar along with mozzarella and Parmesan.

Step-by-Step: How I Make Cheesy Olive Dip Recipe

Step 1: Soften Your Creamy Bases

I always start by letting my sour cream and cream cheese sit out on the counter for about 30-60 minutes before mixing. This little step makes the blending so smooth and avoids any lumps in your dip. If you’re short on time, try microwaving the cream cheese for just 10-15 seconds—it softens up quickly without melting.

Step 2: Mix the Cream Cheese, Sour Cream, Garlic, and Half of the Cheese

Once everything’s soft, toss the cream cheese, sour cream, minced garlic, half the shredded mozzarella, half the Parmesan, along with a few generous pinches of kosher salt and a bit of freshly cracked pepper into a large mixing bowl. Use a sturdy spoon or spatula to stir everything together until it’s completely smooth and creamy. This mix is really the heart of your dip!

Step 3: Fold in the Olives Gently

Gently fold in the sliced black and green olives using a spatula. Try not to overmix because you don’t want to mash the olives—you want to keep those nice chunks and bursts of salty goodness in every bite. I usually reserve a handful of olives for topping later; it makes the presentation pop and lets guests know olives are part of the party.

Step 4: Bake Until Bubbling and Golden

Transfer your olive and cheese mixture into a greased 9×9 baking dish or a medium cast iron skillet—cast iron works wonderfully to get that perfect crust on the edges. Spread it into an even layer, then sprinkle the remaining mozzarella and Parmesan evenly on top. Pop it into a 350°F oven for 25-30 minutes until you see it bubbling and hot through. For the finishing touch, I switch to broil for about 1-2 minutes to get that irresistible golden brown, bubbly top—just watch it closely so it doesn’t burn!

Step 5: Garnish and Serve While Warm

Right after baking, sprinkle on some fresh chopped parsley for a pop of green and fresh flavor. Serve this dip immediately with sliced french baguette, crackers, or crisp veggie sticks. It’s best enjoyed warm where the cheese is still melty and irresistible.

How to Serve Cheesy Olive Dip Recipe

Garnishes

I love topping the dip with fresh chopped parsley because it adds a bright contrast to the richness and looks gorgeous served right from the oven. Sometimes I’ll scatter a few reserved olives over the top for visual appeal and a bigger olive punch right on the surface. A little drizzle of good-quality olive oil can also add a silky finish if you want to step it up for guests.

Side Dishes

This dip really shines alongside crunchy French baguette slices, buttery crostini, or crunchy pita chips. For a fun veggie option, I like to serve it with crisp celery sticks, bell pepper strips, or even roasted asparagus on the side. It’s fantastic whether as an appetizer or part of a larger snack board packed with nuts, fresh fruit, and cured meats.

Creative Ways to Present

For special occasions, I sometimes bake the dip in mini cast iron skillets—perfect single-serving portions that look darling at the table. Another idea is to swirl in a pesto drizzle on top right after removing it from the oven to amp up the flavor and presentation. And if you’re feeling fancy, top with some toasted pine nuts for texture contrast or a sprinkle of smoked paprika for color and warmth.

Make Ahead and Storage

Storing Leftovers

Any leftovers keep beautifully covered in the fridge for up to 3 days. I like to store it in an airtight container or just cover the baking dish tightly with plastic wrap. When you reheat, the dip stays creamy and flavorful if you warm it gently.

Freezing

Freezing this dip is definitely doable but I find the texture changes slightly after thawing, especially with the sour cream. If you want to freeze, pop it into an airtight freezer-safe container for up to a month. Thaw overnight in the fridge before reheating gently in the oven.

Reheating

I usually reheat leftovers in the oven at 325°F for about 15-20 minutes until warmed through, placing foil loosely over the top to prevent over-browning. You can also microwave it in bursts but be sure to stir often for even heating.

FAQs

Final Thoughts

This Cheesy Olive Dip Recipe has become one of my all-time favorite go-to starters because it’s incredibly easy and always a hit with guests. What makes it special is the way those gooey, cheesy layers meet the salty olives in a warm, comforting dish that feels fancy but is totally approachable. If you’re craving an appetizer that everyone will be asking for seconds of, give this one a try—you’ll be glad you did. I promise, it’s like a warm cheesy hug in a bowl!

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