Green Olive Dip
Equipment
- 1 food processor or blender
- 1 measuring cup
- 4 measuring spoons (tablespoon, teaspoon, 1/2 teaspoon, 1/4 teaspoon)
- 1 Rubber spatula
- 1 serving bowl
- 1 airtight container (for chilling and storage)
Ingredients
- 2 cup green olives pitted and drained
- 1/2 cup cream cheese softened
- 1/3 cup Greek yogurt plain
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon fresh lemon juice
- 1 clove garlic minced
- 2 tablespoon fresh parsley chopped
- 1 tablespoon fresh dill chopped
- 1/4 teaspoon black pepper ground
- 1/8 teaspoon red pepper flakes crushed optional
- 1 tablespoon capers drained optional
Instructions
- Add the green olives, cream cheese, Greek yogurt, olive oil, lemon juice, garlic, parsley, dill, black pepper, red pepper flakes, and capers to the bowl of a food processor.
- Process the mixture in short pulses until it reaches your desired texture, scraping down the sides with a spatula as needed.
- Taste the dip and adjust seasoning with additional lemon juice, black pepper, or red pepper flakes if desired.
- Transfer the dip to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.
- Remove the dip from the refrigerator, stir well, and transfer to a serving bowl.
- Serve chilled or at cool room temperature with pita chips, crackers, or sliced vegetables.
Notes
For best flavor, use good-quality briny green olives (like Castelvetrano or Manzanilla) and drain them well to avoid a watery dip, adjusting thickness with a touch more yogurt for a lighter texture or more cream cheese for extra richness. If you prefer a chunkier style, pulse the mixture less and stir in a few finely chopped olives at the end. This dip keeps well for 3–4 days in the refrigerator, and the flavor actually improves overnight, so it’s ideal to make ahead for parties. Always taste after chilling and re-balance with a squeeze of lemon or a drizzle of olive oil just before serving.
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