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This olive cheese dip is creamy cheesy dip perfection! The salty olives are so good in this creamy dip!
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.
Dianna says
Yes! Olives and cheese! I love this dip! It looks delicious!
Jessy says
The other night I was chatting with my mom about how we need to find a dip with olives in it- so when I stumbled upon this post I got super excited because it looks beyond delicious! I’m sending this to her right now and cannot wait to try it!
Karly says
Hope you two love it! 🙂
Raymund says
Wow this is great! I can definitely dip anything I want on that delicious thing
Lisa | Tiny Kitchen Capers says
Oh my gosh, I love olives! This looks so gooey and cheesy! I’m going to be making this soon.
Katherine | Love In My Oven says
I am pretty olive obsessed too – especially love the jarred pimento olives!! I would snack on those as a kid. This looks salty and cheesy and fantastic. Pinned!
Karly says
Yes, they are the best little snack!
Heather @ Boston Girl Bakes says
Oh my gosh this reminds me of a spread we used to make for the holidays growing up. We added bacon and spread them on little rye toasts. Oh my heaven! Definitely going to have to try this dip!
Karly says
Bacon would be a great addition!
Milena | Craft Beering says
OMG, this is really happening tonight – we are having a few friends over to taste my husband’s new home brew. Perfect that it comes together so easy and can be served straight out of the skillet. My kind of eating! Pinned!
Karly says
Hope you loved it!
Paul Seabrook says
Try kalamatas instead of black, you’ll never go back …
Paula Broberg says
Didn’t like this at all. Sorry but it was so salty and wasn’t what I thought it would be. I like olives, cheese so won’t be making this again…?
Megan | 3 Scoops of Sugar says
OLIVE CHEESE DIP!! You are totally speaking my language! This looks like the perfect fall snack or maybe we will just do this for dinner! Looks amazing!
Tracy says
I’ve NEVER sipped olive brine in my life….Never, no…not me. Why would someone even want to do that (because it smells amazing and that salty kick just begs to be tasted Ü) My Dirty Martini turns into a Filthy Martini when I make it!!
Your dip ingredients have been quickly added to my shopping list for Friday. I was afraid there would be too much mayo in it for me but 1/4 of a cup I can handle and look how creamy it is! Thanks for sharing what I already know will be a “keeper”.
Karly says
Hope you love it, Tracy!
Jules says
Team green olive here!! I won’t go so far as to pick black olives of or out of things but I would never voluntarily eat them. Now Kalamata’s are another gift from heaven. Great recipe, might have to break it out this weekend! Thanks
Joyce says
I made this for Christmas and it was out of this world good, definitely making this again !
Karly says
So glad you enjoyed it!
Lisa Jo Abbo says
Oh Karly! Olive me loves Olive you! These are a staple in our household and I can’t wait to make this dip this weekend!
Suzy says
This sounds delicious! Do you think it would be ok to keep it warm in a crock pot?
Karly says
I haven’t tried it, but I think it would be fine. 🙂
Kelsie | the itsy-bitsy kitchen says
I swoon. Gimme alllll the olives and ALLLLL the cheese!
Kelli @ Hungry Hobby says
Olives are totally my thing, I LOVE THEM, this looks delicious!