Creamy • Cheesy • Savory • Easy Appetizer

Prep Time

10 minutes

Chill Time

1–2 hours

 Servings

About 8–10

 Ingredients

• 8 oz (225 g) cream cheese, softened
• 1/2 cup mayonnaise
• 1 jar (9 oz / 255 g) green pimento-stuffed olives, drained and finely chopped
• 1 tbsp olive brine from the olive jar
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper

Optional Garnishes

• Whole or halved green olives
• A little shredded cheddar
• Fresh parsley, finely chopped
• Cracked black pepper
• Pinch of paprika or red pepper flakes

 Instructions

1. Soften the Cream Cheese

Take the cream cheese out of the refrigerator about 20–30 minutes before preparing the dip.

Place the softened cream cheese in a large mixing bowl.

Beat with a hand mixer or sturdy spoon until smooth and creamy.

2. Add the Mayonnaise

Add the mayonnaise to the softened cream cheese.

Mix until the two ingredients are completely combined and the mixture becomes smooth.

3. Prepare the Olives

Drain the green pimento-stuffed olives.

Reserve 1 tablespoon of the olive brine.

Finely chop the olives. You can leave some pieces slightly larger for extra texture.

4. Combine the Main Ingredients

Add the chopped olives and reserved olive brine to the cream cheese mixture.

Add the shredded cheddar cheese, garlic powder, and black pepper.

Stir thoroughly until everything is evenly distributed.

5. Check the Consistency

The dip should be thick, creamy, and easy to scoop.

If it seems too thick, add another 1 teaspoon of olive brine at a time until you reach your preferred consistency.

Avoid adding too much liquid at once.

6. Chill

Cover the bowl tightly and refrigerate for at least 1 hour.

For the best flavor, chill for 1–2 hours. This gives the olive and garlic flavors time to blend into the creamy mixture.

7. Serve

Transfer the dip to a serving bowl or small jar.

Top with a few whole or halved green olives, a little cheddar, fresh parsley, and cracked black pepper if desired.

Serve chilled or slightly cool with your favorite dippers.

 What to Serve With It

This olive dip is delicious with:

• Toasted baguette slices
• Crackers
• Crostini
• Pita bread
• Pretzel crisps
• Cucumber slices
• Bell pepper strips
• Celery sticks
• Carrot sticks
• Tortilla chips

It also makes a flavorful spread for sandwiches and wraps.

 Tips for the Best Olive Dip

Use softened cream cheese

Soft cream cheese blends much more easily and produces a smoother dip.

Chop the olives well

Finely chopped olives distribute their salty flavor throughout every bite.

Don’t skip the olive brine

The brine adds concentrated olive flavor and helps loosen the dip slightly.

Taste before adding salt

The olives, olive brine, cheddar, and mayonnaise can already contain plenty of salt, so additional salt may not be necessary.

Let it chill

The dip tastes even better after resting in the refrigerator because the flavors have time to develop.

 Easy Variations

 Extra Garlic

Add 1 small minced garlic clove or another 1/4 tsp garlic powder.

 Spicy Olive Dip

Add a pinch of red pepper flakes or finely chopped jalapeño.

 Extra Cheesy

Add 1/2 cup additional shredded cheddar or mix in a little Monterey Jack.

 Olive Lover’s Version

Add a mixture of chopped green and black olives.

 Herb Version

Add 1–2 tbsp finely chopped fresh parsley, chives, or dill.

 Fresh Flavor

Add 1 tsp fresh lemon juice for a slightly brighter flavor.

 Storage

Store the dip in an airtight container in the refrigerator.

For best quality, enjoy within 3–4 days.

Give it a good stir before serving if any moisture separates.

Do not leave the dairy-based dip sitting at room temperature for extended periods.

 Approximate Nutrition

Estimated per serving when divided into 10 servings:

• Calories: ~210
• Protein: ~5 g
• Carbohydrates: ~3 g
• Fat: ~20 g
• Fiber: ~0.5 g

Nutrition is an estimate and will vary depending on the brands of cream cheese, mayonnaise, cheese, and olives used.

 Q&A

Q: Can I make this dip ahead of time?
Yes. It can be prepared a day ahead and refrigerated until serving.

Q: Can I use black olives instead?
Yes. Black olives can be substituted or combined with green olives, although the flavor will be different.

Q: Can I use whipped cream cheese?
Yes, but the final dip may be lighter and softer in texture.

Q: Can I substitute Greek yogurt for mayonnaise?
Yes. Greek yogurt can be used for a tangier, lighter-tasting variation.

Q: Can I use pre-shredded cheddar?
Yes. Freshly shredded cheddar usually blends a little more smoothly, but pre-shredded works too.

Q: Is the dip served hot or cold?
This version is intended to be served chilled.

Q: Can I make it spicy?
Absolutely. Add chopped jalapeño, red pepper flakes, or a small amount of hot sauce.

Q: Why is my dip too salty?
Olives and their brine are naturally salty. If needed, balance the flavor with a little extra cream cheese or mayonnaise rather than adding more salt.

Q: Can I make it smoother?
Yes. Beat the cream cheese and mayonnaise thoroughly before adding the chopped olives and cheese. For an even smoother texture, chop the olives very finely.

Final Result

A rich, creamy dip loaded with green pimento-stuffed olives, sharp cheddar, cream cheese, and a touch of garlic, with the olive brine adding an extra savory punch. Perfect with toasted bread, crackers, vegetables, or crostini.