Olive Dip

This baked olive dip recipe is creamy cheesy dip perfection! The salty olives add the perfect pop of flavor for crackers, chips, and bread.

 

There’s an embarrassing olive confession in here.

I have a confession: I’m completely obsessed with olives. Not the fancy deli kind – I’m talking about those classic jarred green olives with pimentos from the pickle aisle. Pure briny perfection.

That’s not really the confession though. The confession is that I used to drink the olive juice straight form the jar as a kid. 🫣 Yeah. I was the weird kid.

Anyway, this olive cheese dip combines my two favorite kinds of olives (green AND black olives – just the cheapy ones from a jar) in the creamiest, cheesiest dip that’s ready in just 20 minutes. It’s perfect for parties, game day, or just because it’s Tuesday and you’re thinking about the salty pop of an olive.

No time to turn on the oven? Try our olive spread with pecans. Similar flavors, but served cold.

3 Reasons You’ll Love This Recipe:

1. Flavor & Texture: 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 texture and the saltiness of the olives really pairs well with the creaminess of the cheese. It’s goooooooood.
2. Easy: This is a quick and easy dip recipe! The prep work is just some easy mixing and it bakes up in just 15 minutes.
3. Party Food: This dip is perfect for watching the big game or just having friends or family over. You can serve it with chips, crackers, veggies and more which makes it an excellent appetizer for gatherings!

Serving Suggestions:

This dip is amazing with crackers, Tostitos, or those thin pretzel crackers. I also love slathering it on little chunks of crusty bread for a more substantial bite. Serve it warm straight from the oven for the best melty cheese experience.

Swaps & Tips

Can’t find Monterey Jack? Swap in sharp cheddar or a Mexican cheese blend for different flavor profiles.

Want it milder? Use just a pinch of red pepper flakes or skip them entirely.

Make it your own: Add chopped jalapeños for heat, or throw in some diced sun-dried tomatoes for extra flavor.

Prep ahead: Mix everything together and refrigerate up to a day ahead. Just add a few extra minutes to the baking time if going straight from fridge to oven.

Storage

• Refrigerator: Store covered for up to 4-5 days
• Reheating: Warm in 350°F oven for 5-10 minutes until heated through
• Freezing: Not recommended – the texture changes when frozen