Description
A rich and creamy cheesy baked olive dip perfect for entertaining, combining sour cream, cream cheese, mozzarella, Parmesan, and briny black and green olives for a flavorful appetizer.
Ingredients
Scale
Dip Base
- 8 oz. full fat sour cream, room temperature
- 8 oz. full fat cream cheese, room temperature
- 2 cloves garlic, minced
- Kosher salt
- Fresh cracked pepper
Cheese
- 8 oz. shredded mozzarella, divided
- 2 oz. shredded Parmesan, divided
Olives
- 1 (6 oz.) can pitted medium black olives, halved or sliced
- 1 (6 oz.) can pitted green olives, halved or sliced
Instructions
- Preheat Oven: Heat your oven to 350 degrees Fahrenheit to prepare for baking the dip in a moderate temperature.
- Mix Dairy and Seasonings: In a mixing bowl, combine the sour cream, cream cheese, minced garlic, half the shredded mozzarella, half the shredded Parmesan, a few hearty pinches of kosher salt, and a pinch of fresh cracked pepper. Stir everything together until smooth and well incorporated.
- Add Olives: Gently fold in the sliced black and green olives, ensuring even distribution without breaking them up too much.
- Prepare Baking Dish: Grease a 9×9 inch baking dish or a medium-sized cast iron skillet. Transfer the olive and cheese mixture into the dish, spreading it out into an even layer.
- Top with Cheese: Sprinkle the remaining mozzarella and Parmesan evenly over the top of the dip for a bubbly, golden crust when baked.
- Bake: Place the dish in the preheated oven and bake for 30 minutes, allowing the dip to heat through and the cheese to melt completely.
- Broil: Switch the oven to broil and cook the dip for an additional 1-2 minutes until the mozzarella on top turns a dark golden brown, watching carefully to prevent burning.
- Garnish and Serve: Remove from oven and garnish with fresh chopped parsley. Serve warm with sliced French baguette or your preferred crackers for dipping. Enjoy!
Notes
- Ensure the cream cheese and sour cream are at room temperature before mixing to achieve a smooth, creamy base. Leaving them on the counter for 30-60 minutes usually works best.
- For an attractive presentation, reserve a small handful of olives before folding them into the dip. After baking, scatter them on top along with parsley to highlight the olive content.
- This dip is best served warm but leftovers can be reheated gently in the oven or microwave.
- Use full-fat dairy products for the creamiest texture and richest flavor.
- If you prefer a milder garlic flavor, reduce the amount of minced garlic or substitute with garlic powder.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 50 mg
