Olive Lovers’ Dream Dip
Olive Lovers’ Dream Dip
Ingredients
- 1 cup mixed olives, green and black, pitted
- 4 ounces cream cheese, softened
- 1/2 cup Greek yogurt, or sour cream
- 1/4 cup mayonnaise
- 2 tablespoons olive oil
- 2 garlic, cloves, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes, optional
- to taste black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Roughly chop the pitted mixed olives (green and black) using a knife or pulse them briefly in a food processor. Ensure some texture remains; do not over-blend into a paste.
⏱️ 5 min
- 2
In a medium-sized bowl or a food processor, combine the softened cream cheese, Greek yogurt (or sour cream), mayonnaise, olive oil, minced garlic, lemon juice, lemon zest, dried oregano, and crushed red pepper flakes (if using). Blend until the mixture is smooth and creamy. If using a bowl, whisk vigorously until well combined.
⏱️ 5 min
- 3
Gently fold the chopped olives and fresh chopped parsley into the creamy base. Stir until evenly distributed.
⏱️ 2 min
- 4
Taste the dip and adjust seasoning as needed. Due to the saltiness of the olives, additional salt is usually not required, but add black pepper to your preference.
⏱️ 3 min
- 5
Transfer the dip to an airtight container and refrigerate for at least 30 minutes, and up to 60 minutes, to allow the flavors to meld and the dip to firm up slightly. This chilling period significantly enhances the taste.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Olive Lovers’ Dream Dip
- 1 cup mixed olives, green and black, pitted
- 4 ounces cream cheese, softened
- 1/2 cup Greek yogurt, or sour cream
- 1/4 cup mayonnaise
- 2 tablespoons olive oil
- 2 garlic, cloves, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes, optional
- to taste black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Roughly chop the pitted mixed olives (green and black) using a knife or pulse them briefly in a food processor. Ensure some texture remains; do not over-blend into a paste.
⏱️ 5 min - 2
In a medium-sized bowl or a food processor, combine the softened cream cheese, Greek yogurt (or sour cream), mayonnaise, olive oil, minced garlic, lemon juice, lemon zest, dried oregano, and crushed red pepper flakes (if using). Blend until the mixture is smooth and creamy. If using a bowl, whisk vigorously until well combined.
⏱️ 5 min - 3
Gently fold the chopped olives and fresh chopped parsley into the creamy base. Stir until evenly distributed.
⏱️ 2 min - 4
Taste the dip and adjust seasoning as needed. Due to the saltiness of the olives, additional salt is usually not required, but add black pepper to your preference.
⏱️ 3 min - 5
Transfer the dip to an airtight container and refrigerate for at least 30 minutes, and up to 60 minutes, to allow the flavors to meld and the dip to firm up slightly. This chilling period significantly enhances the taste.
⏱️ 30 min