Go Back
–+ servings
savory olive spread with herbs

Olive Dip

Print Recipe Pin Recipe
Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6 servings

Equipment

  • 1 medium mixing bowl
  • 1 Small bowl for tasting/adjusting seasoning
  • 1 Cutting board
  • 1 Chef's knife
  • 1 garlic press optional
  • 1 Citrus juicer optional
  • 1 Rubber spatula
  • 1 serving bowl
  • 1 plastic wrap or airtight container

Ingredients
  

  • 1 cup pitted Kalamata olives finely chopped
  • 1 cup pitted green olives finely chopped
  • 1/2 cup cream cheese softened
  • 1/2 cup plain Greek yogurt full-fat
  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic finely minced
  • 2 tablespoon fresh parsley finely chopped
  • 1 tablespoon fresh oregano finely chopped
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon red pepper flakes optional; crushed
  • 1/4 teaspoon kosher salt or to taste

Instructions
 

  • Place the finely chopped Kalamata and green olives into the medium mixing bowl.
  • Add the softened cream cheese and Greek yogurt to the bowl with the olives.
  • Pour in the olive oil and lemon juice, then add the minced garlic.
  • Sprinkle in the chopped parsley, chopped oregano, black pepper, red pepper flakes, and salt.
  • Using the rubber spatula, mix everything together until the dip is creamy and the olives are evenly distributed.
  • Taste a small amount and adjust salt, lemon juice, or pepper as needed.
  • Transfer the dip to a serving bowl and smooth the top with the spatula.
  • Cover the bowl tightly with plastic wrap or transfer the dip to an airtight container.
  • Refrigerate the olive dip for at least 30 minutes to allow the flavors to meld.
  • Remove from the refrigerator, stir once, and serve chilled or at cool room temperature with bread, crackers, or vegetables.

Notes

For best flavor, chop the olives by hand rather than using a food processor so the dip retains a pleasant chunky texture and doesn’t become a paste; use room-temperature cream cheese for easier mixing and smoother consistency; if your olives are very salty, rinse and pat them dry before chopping to keep the dip from becoming overly salty, then add salt only at the end after tasting; this dip keeps well covered in the refrigerator for up to 3 days, and stirring in a teaspoon of olive oil before serving will refresh its texture; pair it with toasted baguette slices, pita chips, or crunchy vegetables, and feel free to customize with a spoonful of sun-dried tomatoes or roasted red peppers for extra color and flavor.
Tried this recipe?Let us know how it was!