Calling all olive lovers......This Olive Dip is an appetizer that's creamy, delicious, and totally unexpected. This Olive dip delivers bold, savory flavor with minimal effort. It is perfect for game nights, potlucks, or just snacking at home. Whether you're reaching for pita chips, crackers, or fresh veggies, this easy dip brings a punch of garlic and olive goodness that even non-olive eaters tend to love.
You might be thinking, "I have never seen this at our gatherings", and you might be right. This version is what I like to call Jewish Style Olive Dip. I first learned about it from a Jewish Rabbi and his wife, when we hosted Jewish events at our event center over the course of five years. They would always arrive with their own Kosher variation of this dip, and it was an instant crowd pleaser. What made it even more special was that they always brought an extra container just for us, so our wait staff could enjoy it with fresh Jewish bread during their events. My wife Jacque grew especially close with the Rabbi's wife, and now every time we make this recipe, it brings back those sweet memories.
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Not an Olive Fan?!
Believe it or not, you might still love this dip, even if olives are not usually your thing. The main ingredient is green olives, but the creamy, garlicky combo mellows the briny bite in the very best of ways.
My wife is the perfect example of this. She was firmly a "no olives, ever" kinda girl until one day she was helping clean up after an event, and she was talked into taking a bite. She grabbed a piece of bread, dipped it into the olive dip, took a bite, and BOOM, it was an instant conversion of taste buds. Turns out the right dip can change things.
At those celebrations, the original recipe was made with just three simple ingredients: Kosher Mayo, Kosher Olives, and garlic. While my version isn't a traditional Jewish olive dip anymore, it still is inspired by those memories, as well as the time I spent in Israel over 20 years ago.
Don't Own a Food Processor?
No worries! Finely chop up your green olives and mince your garlic the best you can. Using a hand mixer or a fork, mix together the mayo, pepper, and cream cheese separately first...and then add in the olives and garlic and mix to combine.
Ingredients You'll Need for Olive Dip
- Olives - these are the star of the show and little flavor bombs!
- Garlic - the secret to making everything delicious
- Mayonnaise - the silky smooth binder
- Cream Cheese - Rich, tangy, and dreamy - the perfect base for this dip!
- Black Pepper - A simple sprinkle that has big attitude
See Recipe Card for quantities
Detailed Instructions for Olive Dip
Step 1 : Gather Ingredients. If using a block of cream cheese, set it out to soften.
Step 2 : Drain olives and finely chop 3 cloves of garlic. Or if you're like me and LOVE garlicky dishes, use 4-5 cloves. You'll thank me later!
Step 3 : In the food processor, chop up olives. You'll want to use the chop setting if you have one. If not, pulse them. You don't want to puree them.
Pro Tip: Make sure to use quick pulses in the food processor because you want a slightly chunky texture. That makes this dip pop!
Step 4 : Add in your remaining ingredients (chopped garlic, mayonnaise, cream cheese, and black pepper) and pulse.
Pro Tip: Make sure to season at the end. Remember, olives are salty on their own, so add black pepper and ONLY salt if needed after tasting.
Step 5 : Using a spatula, scrape ingredients from the sides of the food processor and then pulse again until completely incorporated. Best served chilled!
Equipment and Supplies
This recipe is easy to make with just the right tools! Here are some that I use and trust.
- Food Processor - this is your shortcut to dip perfection! No elbow grease required.
- Silicone Spatula - flexible and oh-so-helpful! It scrapes every last bit with zero waste, all flavor!
- Sharp Knife - this is a kitchen essential for prepping olives and garlic quickly. A good knife makes all the difference.
- Cutting Board - your workspace for all the chopping action!
Serving Ideas
How to serve olive dip
- Classic serving
- Serve with fresh Jewish bread, challah, or a crusty baguette
- Pair with pita chips, pretzel crisp, or your favorite crackers
- A perfect match for this easy dip is potato chips
- Add to a veggie tray with cucumber slices, bell pepper, and celery sticks
- Use as a sandwich spread or add to a wrap for adding easy olive flavor
- Include on a simple charcuterie board with olives, cheese, and cured meats
- Fun & Creative Serving Ideas
- Top grilled chicken, fish, or roasted veggies
- Stir into warm pasta with a splash of olive oil
- Use as a baked potato topper instead of sour cream
- Mix into cream cheese for a bold bagel spread
Make it your own!
Substitutions & Swaps
- Olives - swap green olives for Kalamata for a deeper flavor, or black olives for some extra saltiness.
- Cream Cheese- Use Neufchatel or whipped cream for a lighter, fluffier dip
- Mayonnaise - use Greek Yogurt or some sour cream for a tangier, lighter version
- Garlic - replace fresh garlic with roasted garlic for a milder flavor. In a pinch, you can use garlic powder.
Add-In Ideas
- Feta Cheese - Adds a salty, creamy bite
- Sun-dried tomatoes - Brings a sweet, tangy depth
- Chopped nuts - Some toasted pine nuts, walnuts, or almonds for texture
- Fresh herbs - Parsley, basil, dill, or chives to brighten it up
- Red pepper flakes - For a little heat
Storage
Refrigerator - Store the leftover olive dip in an airtight container for up to 5 days. The flavors actually continue to get better and better.
Freezer - It is not recommended to freeze the dip. The mayonnaise and cream cheese do not freeze well! The texture could become grainy once thawed.
Stir Before Serving - The dip might firm up in the fridge. Give it a quick stir, and maybe even let it sit at room temperature for 10-15 minutes to soften.
Recipe
Olive Dip
Ingredients
- 8 oz Pitted Green Olives
- 3 Cloves Garlic
- 2 ½ tablespoon Mayonnaise
- 1 ½ tablespoon Cream Cheese softened
- ½ teaspoon Black Pepper
Instructions
- Gather Ingredients. Set out cream cheese.
- Drain olives and finely chop 3 cloves of garlic. (4-5 cloves if you love garlic)
- In the food processor, chop (or pulse) olives. You don't want to puree them.
- Add in remaining ingredients: chopped garlic, mayonnaise, cream cheese and black pepper. Pulse to mix together.
- Using a spatula or spoon, scrape ingredients from the sides of the food processor and then pulse again until completely incorporated. Best served chilled!
Nutrition
Tell us how you made this recipe your own in the comments below!
Browse dips for dipping:
Frequently Asked Questions
A food processor does make it a little bit easier, but you can finely chop the olives and garlic, then use a fork or hand mixer to incorporate everything.
Yes, I do recommend serving it chilled for the best flavor!
Yes, this dip is naturally gluten-free as long as all products come from standard, reputable brands.
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Liz says
I knew when I saw this on Instagram that Inhad to make it ASAP. I love the buttery flavor and texture of Castelvetrano olives. The simple ingredients made this even easier! I’m going to double the batch next time. I think it tastes better after letting it sit overnight to allow the garlic to meld. I’m bringing this to potlucks or whenever company comes over. I used to hate green olives but this dip can convert most olive haters! Castelvetrano olives are THE BEST. Thank you for sharing this easy and tasty recipe!
CookitwithTim says
You're very welcome, Liz! It really is simple, isn't it? Good call on letting the flavors develop overnight. I understand about having to double the recipe - it always goes so quick! What did you end up dipping in yours?
Erin C says
I love olive EVERYTHING! This was a hit! I definitely added the extra garlic too. So good!
Brad says
I used a jar of large olives stuffed with garlic and jalapeños from Trader Joe’s. Soooooo good!
CookitwithTim says
What an awesome spin on this! Now I have to try too!