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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.
Christy Hurst says
Could this be made with Kalamata olives also ?
Karly says
Yes, I think that would be fine.
Linda H. says
I’m making this for Christmas tomorrow! My kids and I are olive lovers!!
Question-Can I make it today, refrigerate and bake tomorrow?
Karly says
Yep, this should be fine to make ahead. 🙂
Mary says
Oh my! This looks delish! What is the shelf life?
Karly says
I think it’d keep in the fridge for 4-5 days, but I’m not an expert. 🙂
Martha Douds says
I’m just wondering if anyone has made this with a muffuletta olive salad/premade olive salad (from Costco, World Market, etc) and how it turned out. I love olives but wondered in terms of time and ingredients if these jarred olive salads would work.
Karly says
Haven’t tried it, but I bet it would be good! 🙂
Veronica Jensen says
I use a pre-made Greek olive mix from Murray’s Cheese and it turns out great
Karen says
Great recipe…put a big dollop on your hamburger…YUM!
Stephanie says
It was amazing and I also added some spicy sausage to it as well!
Karly says
Great addition!
Shana says
Really delicious we added fresh herbs!
Sheryl says
What is the serving size?
Karly says
Nutrition information is based on this serving 12, but it’ll depend…some people hog the dip. 😉
Jayme Scott says
This was really good. Really enjoyed it, we ate it on plain tortilla chips. I think it would be good with just green olives but I’m not a big black olive fan.
Ken Capron says
Yup, this is good for about ten extra pounds on my fat arse.
You’re killing me.
Gracie Corn says
Can Miracle Whip be used in place of the Mayonnaise?
Cynthia West Snodgrass says
I’ve made this several times and it is wonderful!
Becky Gaconnet says
I understand the olive love–as a kid, I sometimes spent my allowance on my very own jar of olives. I remember laying on the living room floor watching Star Trek and eating those lovely, lovely things. This recipe is a must-make!
Karly says
Oh, that’s funny! Love it!
Teresa Harris says
Twenty minutes after I read the recipe I was waiting for my oven timer to buzz at exactly midnight. I slid my 8” iron skillet into the oven for a few minutes as I mixed the ingredients. I had to speed the heat-up process. I couldn’t wait to taste this dip. The aroma of the brine from the olives was more than I could take. I gulped it down, then drank dill pickle juice from the jar while I waited for the ooey gooey cheesy cloud in my oven to reach the perfect bubbling point! I woke my recovering from surgery, tired and sore husband from a peaceful sleep to share this ambrosia. Did I mention he LOVES all things olive? This is no exception. I didn’t even have to apologize for waking him in his delicate condition! He savored every bite with chips and a smile, said ‘wake me for this anytime.’ This olive dip is fantabulous. It came out of the oven with an almost soufflé quality. That mixed with the gooiness of the cheese made it look like heaven. I wonder how many thousand times I will serve this. Here it is 3:30 in the morning and I just had to have a little more. I had mine with crackers It would be really good on toasted baguette slices. Thank you for the recipe!
Phyllis jones says
Looks good
Karly says
Thanks!
Beth Kingston says
Hi Karly! SUPER excited to make this – we just started keto and this sounds like the perfect snack! THANK YOU!!!!!
Karly says
Yes, so good for keto! 🙂