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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:
- 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.
- 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.
- 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
Olive Cheese Dip
Ingredients
- 8 ounces cream cheese room temperature
- 2 cups shredded monterey jack cheese
- 1/4 cup mayonnaise
- 1 cup green manzanilla olives sliced
- 1 cup black ripe olives sliced
- 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.
Billie says
Can you us mozzerela cheese instead?
Karly says
Sure!
Eubruce@aol.com says
Do you drain the olives? Making this tonight.
Karly says
I do drain the olives.
Julie says
Can cook this in a crock pot instead?!
Karly says
I haven’t tried it, but it should work fine.
Brian says
For the no oliveers.. what do think, sauteed mushrooms and (pine nuts/pecans.. or a green onions/japlenos?
Becky Gaconnet says
It is similar to a recipe I have done with artichoke hearts. Try that.
Sharol Ward says
Since there are only two of us to eat this does it store well? Can it be reheated successfully? Or eaten cold?
Karly says
This would reheat well in the microwave or would be fine served cold. 🙂
Sharol Ward says
Does any left over amount store well, can it be reheated or just eaten cold?
Amber@TheRecipesPk says
Thanks for sharing this ymmy dip recipe. I was just searching it.
Susan says
This is a copy cat recipe of Ree Drummond’s Olive Bread
Karly says
It’s very similar, but a bit different. 🙂
Elizabeth A Fitzgerald says
2 cups of Monterey jack cheese? A pound ? That seems like a lot. I’m making this today but a pound and 1/2 of cheese…oh my heart….
Karly says
2 cups of shredded cheese is only 8 ounces. 🙂
Heather says
Is it 1 cup of diced olives or 1 cup whole olives and then diced?
Karly says
Either way is fine. I used 1 cup whole olives and then diced them, but more olives won’t hurt anybody. 🙂
Jackie says
Why so much crushed red pepper? I made this according to the recipe, and 1 Tablespoon ruined what could be a nice appetizer since everyone thought the red pepper was too much (including a couple of “the hotter the better” eaters. Next time, if I make this, I’ll use about 1/2 teaspoon and maybe won’t waste money and time and throw away finished food. What a waste. I don’t know if your other reviewers actually made this, or just thought it sounded good.
Karly says
Hi Jackie! Sorry this was too much spice for you. As stated in this recipe, you can reduce the amount of red pepper to make the dish more mild.
Jacqueline says
For the green olives, what is used, plain or pimento stuffed?
Karly says
I always use pimento stuffed. 🙂
Barb says
So funny, reminded me of how my Sister and I would drink some olive or pickle juice to get instant and crazy energy! Suddenly we could do all the chores that we had put off until shortly before our Mother got home!
Lyne says
I still drink the juice and I’m 64! LOVE my olives!
Lynn says
Is Olive Juice Good For Your Body.
Lynn
Pat Wheeler says
Actually, a little salted water IS good for you. Of course I’m wierd about salt anyway. When I was a child my father bought a 3 gallon ice cream maker (in the early 50’s) and he kept a large bag of rock salt in the garage for when we made ice cream. I used to fill up my pocket with that rock salt and suck on it all day long. I know, not supposed to be good for your blood pressure to eat that much salt. But my blood pressure has ALWAYS been 120/80 so I guess maybe I became immune or something.
Anyway, I’m going to make this for my wife. She is Gluten intolerant and I can whip this up for her and I know she will love it.
By the way, I commented on freezing your Sloppy Joe Stuffed peppers, but I forgot to say that I grew up eating Sloppy Joes’ and I will be making that one too very soon. Thanks again ever so much for sharing all of this great food with all of us.
James | Thyme to Mango says
You think you’ve seen and tried all the cheese dips and then something like this pops up on your computer screen! Ahh, bring me all the olive cheese dip! I can’t believe there was a time I didn’t like olives because now I eat them by the bucket load!