Green Olive Dip

There’s something about setting down a bowl of pale green, creamy dip speckled with briny olives and fresh herbs that instantly wakes up a table.

Silky and rich, with a gentle tang of lemon and the aroma of good olive oil, this green olive dip is the kind of quick appetizer you can pull together in 10 minutes.

It’s perfect for busy weeknights, casual entertaining, or anyone who loves bold, Mediterranean flavors without a lot of fuss.

I still remember the evening friends texted, “We’re five minutes away—surprise!”

With nothing planned, I blitzed together olives, garlic, and yogurt, slid a tray of crackers and cut veggies beside it, and watched everyone crowd around the bowl as if it had been planned for days.

Whether it’s for last‑minute guests, an easy snack board, or a simple lunch spread, this dip has you covered. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, briny Mediterranean flavor in every creamy bite
• Comes together in just 10 minutes, no cooking required
• Offers a lighter twist with protein-packed Greek yogurt and herbs
• Pairs perfectly with veggies, crackers, pita, or sandwich spreads
• Makes ahead beautifully; tastes even better after chilling overnight

Ingredients

• 2 cups green olives, pitted and drained — use good briny olives like Castelvetrano or Manzanilla
• 1/2 cup cream cheese, softened — full-fat for best richness and texture
• 1/3 cup plain Greek yogurt — adds tang and lightens the dip
• 2 tablespoons extra-virgin olive oil — use a fruity, good-quality oil
• 2 tablespoons fresh lemon juice — freshly squeezed for bright flavor
• 1 clove garlic, minced — adjust to taste if you prefer milder garlic
• 2 tablespoons fresh parsley, chopped — flat-leaf parsley gives best flavor
• 1 tablespoon fresh dill, chopped — adds classic Mediterranean freshness
• 1/4 teaspoon ground black pepper — freshly ground if possible
• 1/8 teaspoon crushed red pepper flakes (optional) — for a gentle heat
• 1 tablespoon capers, drained (optional) — boosts briny, savory notes

Step-by-Step Method

Gather and Prep Ingredients

Measure all ingredients before you start. Soften the cream cheese so it blends smoothly. Drain the green olives and capers very well to prevent a watery dip.

Mince the garlic and finely chop the fresh parsley and dill. Set everything near your food processor or blender to streamline the mixing process and avoid stopping mid-recipe.

Load the Food Processor

Add the drained green olives, softened cream cheese, Greek yogurt, olive oil, and lemon juice to the bowl. Add minced garlic, chopped parsley, chopped dill, black pepper, and optional red pepper flakes and capers.

Arrange ingredients evenly around the blade. Secure the lid firmly to prevent spills. Make sure the bowl is locked into the base before pulsing.

Pulse to Desired Texture

Pulse the mixture in short bursts rather than running continuously. Stop frequently to check the texture.

Scrape down the sides of the bowl with a rubber spatula to make certain even blending. Continue pulsing until the dip is mostly smooth or pleasantly chunky, depending on your preference. Avoid overprocessing if you like a bit of olive texture.

Taste and Adjust Seasoning

Remove the lid carefully and taste a small spoonful. Adjust flavor with extra lemon juice for brightness, more black pepper for warmth, or additional red pepper flakes for heat.

If the dip seems too thick, blend in a little more Greek yogurt. For extra richness, add a bit more cream cheese. Pulse briefly to incorporate any additions.

Chill to Develop Flavor

Transfer the finished dip into an airtight container using a spatula. Smooth the top for even chilling.

Seal the container tightly to prevent absorbing fridge odors. Refrigerate for at least 30 minutes, allowing flavors to meld and the texture to firm slightly. Chill longer if making ahead. Plan to taste again just before serving.

Stir, Serve, and Garnish

Remove the dip from the refrigerator and stir well to refresh the texture. Transfer it to a serving bowl, scraping the container thoroughly.

Garnish with a drizzle of olive oil, extra chopped herbs, or a few sliced olives if desired. Serve chilled or at cool room temperature with pita chips, crackers, or sliced vegetables.

Ingredient Swaps

• Dairy-free/vegan: Replace cream cheese with plant-based cream cheese or silken tofu, and swap Greek yogurt for unsweetened coconut or almond yogurt.
• Herb swaps: Use cilantro, basil, or chives instead of parsley and dill, or dried herbs (use about 1/3 the amount of fresh).
• Olives & extras: Any briny green olive (or a mix of green and black) works; if you don’t have capers, add a few extra olives plus a splash of brine.
• Lower fat: Use reduced-fat cream cheese and low-fat Greek yogurt, and cut olive oil to 1 tablespoon, thinning with water or lemon juice as needed.

You Must Know

– Swap/Scale – To serve a crowd of ~12, double every ingredient (4 cups olives, 1 cup cream cheese, etc.), and if using a small processor, work in two batches; the bowl should be no more than about 2/3 full so the blades can circulate and you get an even, spreadable consistency.

Serving Tips

• Serve in a shallow bowl, topped with extra chopped olives, parsley, and olive oil.
• Pair with warm pita wedges, crisp baguette slices, or seeded crackers.
• Offer alongside crudités: cucumber, bell peppers, carrots, celery, and cherry tomatoes.
• Use as a spread in Mediterranean-style sandwiches or wraps with roasted vegetables.
• Present on a mezze board with hummus, feta, nuts, and marinated artichokes.

Storage & Make-Ahead

This green olive dip keeps well in the refrigerator for 3–4 days in an airtight container.

It’s actually better made a day ahead so the flavors meld.

Stir before serving and refresh with a squeeze of lemon or drizzle of olive oil.

Freezing isn’t recommended; the texture may separate.

Reheating

This dip is best served chilled, not hot.

If slightly chilled too much, briefly microwave on low or place the sealed container in warm water, stirring often, to gently loosen texture.

Green Olive Dip Traditions

Once you’ve chilled the dip to that just-right, scoopable softness, it’s worth knowing you’re sharing in a long, flavorful story that stretches around the Mediterranean.

I always picture sun-drunk courtyards, low tables, and bowls of olive spreads waiting beside warm bread.

This green olive dip is my little homage to that everyday ritual of gathering, nibbling, talking.

When I set it out, I like to echo those traditions in simple ways:

1. Heap it into a shallow bowl, swirl the top, and drizzle with golden olive oil.
2. Ring it with warm pita wedges and crisp, cool cucumbers.
3. Add a scatter of chopped olives and dill, like confetti.
4. Set it in the center of the table and let everyone reach in, slowly, together.

Final Thoughts

Give this green olive dip a try and see how quickly it becomes a go-to appetizer in your rotation.

Don’t hesitate to tweak the herbs, heat, or creaminess to make it perfectly your own.

Frequently Asked Questions

Can I Make This Green Olive Dip Completely Dairy-Free or Vegan?

Yes, you can. I swap in silky coconut yogurt and a rich plant‑based cream cheese; as it whirls, briny olives, lemon, and herbs bloom into a lush, green, fragrant dip you’ll want to devour.

Is This Dip Suitable for Low-Sodium or Heart-Healthy Diets?

It’s usually too salty for strict heart‑healthy plans, since olives and capers brim with sodium. If you’re cautious, I’d rinse low‑sodium olives, skip capers, add extra herbs, lemon, and creamy yogurt to soften the briny edge.

How Can Kids Help Safely When Preparing This Dip?

Kids can safely help by rinsing olives, measuring yogurt and herbs, and pressing the processor button while I steady it. I’ll let them taste, describe flavors, and swirl the silky dip into a bright, speckled bowl.

Can I Safely Can or Preserve This Dip for Long-Term Storage?

You can’t safely can this; its dairy and low acidity risk botulism. I’d keep it refrigerated 3–4 days instead—cool, tangy, briny aromas waiting under the lid—then freeze small portions if you must.

What Wines or Cocktails Pair Best With Green Olive Dip?

I’d pour a chilled Verdejo or Albariño, their citrus and saline notes echo your briny bite. For cocktails, I’d shake an icy gin martini or herb-laced gin and tonic—clean, botanical, gorgeously complementary.