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This olive cheese dip is creamy cheesy dip perfection! The salty olives are so good in this creamy dip!
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I have a slight confession to make to you guys.
Ready for it?
I’m obsessed with olives. Not the fancy kind that the good grocery stores have near the salad bar. I mean, those look nice and they taste fine but I always go for the jarred olives in the pickle aisle.
I love the classic green olives stuffed with pimentos that you find in a jar by the pickles.
They’re perfect. So briny and weird and delicious.
When I was a kid I would drink the juice from the jar. TMI? Sorry.
Anyway, black olives are generally okay with me.
I mean, I’m not going to just grab them and eat them plain, but if they’re in something or whatever, I’m down.
Although, when I was a kid, I totally did that thing where I stuck them all on the ends of my fingers and made monster faces before eating them off.
No childhood is complete without that experience.
Anyway, black olives are especially good in my marinated cheese and olives! I love serving that to guests – seems so fancy, but it’s actually the easiest thing in the world!
You literally mix some olives and cheese in a bowl and dump a yummy concoction of oil, vinegar, and herbs over the top. Good stuff.
Anyway, back to this olive dip.
It’s so creamy and cheesy, just the way dip is supposed to be! But it’s also packed with both black and green olives. It gives the dip a great texure and the saltiness of the olives really pairs well with the creaminess of the cheese. It’s goooooooood.
I know a few people on Team No Olives, but this dip might be the way to convert them over. I think it’s worth trying anyway.
And hey, more for me if they decide to pass.
I like to slather this on little chunks of bread, dip crackers or Tostitos, or smear it on those little Pretzel Thins. No matter what you do with this stuff, I think you’ll like it!
If you love olives as much as I do, be sure to check out my green olive and pecan spread. It’s intensely olive flavored and I can not get enough of it!
Olive Cheese Dip
Ingredients
- 8 ounces cream cheese room temperature
- 2 cups shredded monterey jack cheese
- 1/4 cup mayonnaise
- 1 cup green olives diced
- 1 cup black olives diced
- 1 clove garlic minced
- 1 tablespoon red pepper flakes or less for more mild
Instructions
- Preheat oven to 350 degrees.
- Add all ingredients to a large mixing bowl and stir well to combine.
- Spread into a small baking dish and bake for 15 minutes or until the cheese has melted and the dish is hot.
- Serve with crackers or chips, for dipping.
marey g says
Could I put it all in a mini chopper
Karly Campbell says
Probably, but I haven’t tried. Not sure how well the cream cheese would do in there and if it would blend up nicely or just get stuck to the chopper.
Jill Starling says
I would like to know. Did you use mayo or miracle whip? I’d like to make this for Thanksgiving.
Karly says
We use mayo.
April says
I would definitely make it again but it really was salty so I might cut back a little on the olives next time. It makes a lot and would be great to bring to a cookout. I served it on baguette toasts. Yum!
Jason B says
I don’t think the recipe is wrong, but it does have the potential to come out salty as others have said with two cups of olives. Maybe rinses them would help. I also added a jalapeño to give it a bit of bite and crunch and was really pleased with the spice added to it.
Jan Hodge says
This is a great recipe and loved by all my olive lover friends!
Karly says
Thanks, Jan!
Rebecca Nellessen says
could I use pepper jack cheese with it?
Karly says
Sure, if you like it spicy!
PC says
If you’re an olive fan, this is a great appetizer. Very good! I shared the recipe with my olive loving siblings.
Karly says
Thank you!
Amanda says
I love olives but this was too much. Had to ad another cup of cheese to get rid of the salty olive taste. It was just ok. Won’t make again.