The photo shows a thick, creamy green-olive dip with chopped olives, red pepper, herbs and small crunchy bits. The exact original recipe can’t be determined from the image alone, so this is a close homemade version designed to reproduce the creamy, chunky texture and olive-forward flavor.
Yield: about 2½ cups
Prep: 15 minutes
Chill: 1 hour
Total: about 1¼ hours
Serves: 8–10 as a dip
Ingredients
Creamy base
8 oz (225 g) cream cheese, softened
½ cup (120 g) sour cream or thick Greek yogurt
¼ cup (60 g) mayonnaise
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 small garlic clove, finely grated
¼ tsp black pepper
Olive mixture
1 cup (150–160 g) pitted green olives, drained
¼ cup finely chopped roasted red pepper
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped spring onion
1 tbsp finely chopped pickled jalapeño, optional
1–2 tbsp olive brine
½ tsp dried oregano
¼ tsp red-chili flakes, optional
Optional ingredients for the texture shown
2 tbsp finely chopped walnuts or almonds
2 tbsp crumbled feta
1 tbsp finely chopped capers
For a nut-free version: simply omit the nuts.
Step-by-step
1. Prepare the olives
Drain the olives well.
Pat them dry with paper towel—excess liquid can make the dip watery.
Finely chop about ¾ cup of the olives.
Chop the remaining ¼ cup slightly more coarsely. This gives the finished dip the chunky appearance visible in the photograph.
2. Prepare the vegetables
Finely chop:
roasted red pepper
parsley
spring onion
jalapeño, if using
Keep the pieces small so they distribute throughout the creamy mixture.
3. Make the creamy base
In a mixing bowl, beat together:
softened cream cheese
sour cream/Greek yogurt
mayonnaise
olive oil
lemon juice
garlic
black pepper
Mix until smooth.
Don’t worry if it looks slightly thick—the olive brine will loosen it.
4. Add the flavor
Fold in:
chopped green olives
red pepper
parsley
spring onion
oregano
chili flakes
capers, if using
Add 1 tablespoon olive brine.
Mix gently.
Taste before adding salt because green olives, capers and olive brine can already contain considerable sodium.
5. Add optional nuts
If you’re using walnuts or almonds, toast them in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently.
Cool completely, then chop finely.
Fold them into the dip.
This gives a subtle crunch and makes the texture closer to the chunky dip shown.
6. Chill
Cover and refrigerate for at least 1 hour.
For the best flavor, let it sit for 2–4 hours.
The olives, garlic and herbs become noticeably more pronounced after resting.
7. Finish and serve
Transfer to a serving bowl.
Make a shallow swirl on top with the back of a spoon.
Garnish with:
whole green olives
parsley
a few drops of olive oil
finely chopped red pepper
This creates the presentation seen in your photo.
🫓 What to serve with it
This dip works particularly well with the soft flatbreads from your previous photo.
Also serve with:
toasted baguette
pita bread
crackers
crostini
cucumber
carrot sticks
celery
bell pepper
grilled chicken
roasted potatoes
For a Mediterranean-style platter, combine it with hummus, olives, feta, tomatoes, cucumber and warm flatbread.
Adjusting the flavor
More olive flavor
Add another ¼ cup chopped green olives and 1 tbsp olive brine.
More tangy
Add another 1 tbsp lemon juice or use Greek yogurt instead of sour cream.
Spicier
Add ½–1 tsp red-chili flakes or finely chopped jalapeño.
More garlicky
Use 2 cloves instead of 1.
Richer
Increase the mayonnaise to ⅓ cup.
Lighter
Use Greek yogurt in place of mayonnaise and reduced-fat cream cheese.
More like a spread
Process about ½ of the finished mixture in a food processor, then fold it back into the remaining chunky portion.
Nutrition & nut information
Approximate nutrition per 2-tablespoon serving, assuming the recipe is made without optional nuts:
Nutrient Approx.
Calories 70–85 kcal
Protein 1–2 g
Carbohydrates 1–2 g
Fat 6–8 g
Saturated fat 2–3 g
Fiber <1 g
Sodium ~180–300 mg
The sodium can vary dramatically depending on the olives, feta, capers and brine used.
Allergens
Contains:
Milk/dairy from cream cheese and sour cream
Egg, if using conventional mayonnaise
Optional allergen:
Tree nuts if walnuts or almonds are added
Naturally gluten-free: The dip itself contains no wheat ingredients, but check packaged mayonnaise, cream cheese, olives and other processed ingredients for cross-contact if this is being prepared for someone with celiac disease or a severe allergy.
Nut-free version
For a completely nut-free dip, use:
Green olives + cream cheese + Greek yogurt + mayonnaise + peppers + herbs + lemon + garlic
You won’t lose much of the characteristic flavor—the nuts are mainly there for additional texture.
Recipe Q&A
Why is my dip too runny?
The most common causes are wet olives, too much olive brine, or watery yogurt.
Fix: refrigerate it for 1–2 hours first. If it’s still too loose, mix in additional softened cream cheese, 1 tablespoon at a time.
Why is it too thick?
Add olive brine 1 teaspoon at a time until you reach the desired consistency.
Don’t add a large amount at once.
Do I have to use green olives?
No. You can substitute some or all of them with Kalamata olives.
However, using green olives gives the flavor and appearance closest to the photograph.
Should I use olives stuffed with pimentos?
You can. They’re particularly convenient because the pimento contributes the red color seen throughout the dip.
Plain pitted green olives give you more control over the flavor.
Can I make it without mayonnaise?
Yes.
Replace the mayonnaise with an equal amount of Greek yogurt or sour cream. The result will be somewhat tangier and less rich.
Can I make it without cream cheese?
Yes, but the consistency will change.
Try:
1 cup thick Greek yogurt
½ cup feta
2 tbsp olive oil
Blend until creamy, then fold in the chopped olives and vegetables.
Can I make this in a food processor?
Yes, but don’t process everything together.
Pulse the olives and vegetables briefly first. Remove them, make the creamy base, then fold everything together.
Otherwise you’ll end up with a smooth green paste rather than the chunky dip shown.
How long does it last?
Keep it refrigerated in a sealed container and use clean utensils when serving.
For best quality, consume within 3–4 days. If it develops an unusual smell, appearance or texture, discard it.
Can I freeze it?
It’s not recommended. Cream cheese and yogurt-based dips can separate and become watery or grainy after thawing.
Can I make it ahead?
Absolutely. In fact, 2–4 hours in the refrigerator improves the flavor.
You can prepare it the day before serving.
Is it suitable for the flatbread in the previous recipe?
Yes—very much so. Warm the flatbread, tear it into pieces, and use it to scoop up the chilled olive dip. The contrast between the warm, soft bread and cool, creamy, salty dip works particularly well.