Olive Lovers’ Dream Dip
🕒 Prep Time
10–15 minutes
❄️ Chill Time (optional but recommended)
30 minutes
🍽 Serves
6–8
🫒 Ingredients
1 cup green olives, pitted & finely chopped
½ cup kalamata olives, pitted & finely chopped
4 oz cream cheese, softened
½ cup Greek yogurt or sour cream
2 tbsp olive oil (extra virgin)
1–2 cloves garlic, minced
1 tbsp lemon juice
1 tsp lemon zest (optional but great)
1 tsp dried oregano
½ tsp dried thyme
¼ tsp black pepper
Optional add-ins:
1–2 tbsp chopped sun-dried tomatoes
1 tbsp capers, finely chopped
Crushed red pepper flakes (to taste)
🥣 Instructions
Chop olives finely (knife or food processor—don’t purée).
In a medium bowl, mix cream cheese and yogurt until smooth.
Stir in olive oil, garlic, lemon juice, and zest.
Fold in chopped olives, herbs, pepper, and any optional add-ins.
Taste and adjust seasoning (usually no salt needed).
Chill for 30 minutes to let flavors meld (optional but recommended).
Serve drizzled with olive oil and a sprinkle of herbs.
🥖 Serving Suggestions
Pita bread or pita chips
Crackers or crostini
Fresh veggies (cucumber, bell pepper, carrots)
Spread on sandwiches or wraps
Spoon over grilled chicken or fish
❓ Q & A
Q: Can I make this dip ahead of time?
A: Yes! It actually tastes better after chilling. Make it up to 2 days in advance and store covered in the fridge.
Q: How long does it last in the refrigerator?
A: Stored in an airtight container, it keeps well for 3–4 days.
Q: Can I make it dairy-free or vegan?
A: Absolutely. Use vegan cream cheese and dairy-free yogurt or cashew cream.
Q: Do I need to add salt?
A: Usually no—olives are naturally salty. Taste first before adding any.
Q: Can I use only one type of olive?
A: Yes! All green olives = brighter flavor; all kalamata = deeper, richer taste. A mix is ideal but not required.
Q: Can I use a food processor?
A: Yes, but pulse gently. You want a chunky dip, not a paste.
Q: Is this dip gluten-free?
A: The dip itself is naturally gluten-free. Just pair it with gluten-free dippers.
