Cheesy Olive Baked Dip Recipe

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Ingredients & Why They Work

I love how straightforward this recipe is with its handful of ingredients that all bring their own character. Plus, it’s easy to pick these up at your local store or swap in good-quality alternatives if you like. Let me break down why each ingredient plays a starring role.

• Full fat sour cream: Adds tangy creaminess and keeps the dip luscious without being too heavy.
• Full fat cream cheese: The backbone of that dense, rich texture; be sure it’s softened to blend seamlessly.
• Garlic (minced): A little kick of savory to deepen the flavor without overpowering the olives.
• Mozzarella (shredded): Melts beautifully, creating that stretchy, cheesy goodness everyone loves.
• Parmesan (shredded): Gives a sharp, salty finish and that perfect golden baked crust.
• Black olives (pitted, halved or sliced): Bring a mild, fruity saltiness to contrast with the green olives.
• Green olives (pitted, halved or sliced): Packed with briny tang and bite, doubling down on olive goodness.
• Kosher salt and cracked pepper: Essential seasonings to make all the flavors pop just right.

Tweak to Your Taste

One of my favorite things about this Cheesy Olive Baked Dip Recipe is how easy it is to make your own. I often switch up the olives or add an extra garlic clove depending on what mood I’m in or what I have on hand—I find that little tweaks really make the dip feel like it’s just for you.

• Variation: Sometimes I swap half the mozzarella for pepper jack to add a gentle heat kick—your guests might thank you for the spice surprise!
• Dietary Swap: For a lighter touch, try Greek yogurt instead of sour cream; it keeps the tang but cuts some fat without sacrificing creaminess.
• Seasonal Flair: Adding chopped sun-dried tomatoes or roasted red peppers gives a lovely colorful twist and added depth.

Step-by-Step: How I Make Cheesy Olive Baked Dip Recipe

Step 1: Soften the Cream Cheeses

First things first, I take the cream cheese and sour cream out of the fridge about 30–60 minutes before I start. It really helps everything blend smoother. There’s nothing worse than a lumpy dip, so letting these come to room temp is my secret for that silky texture. If you forget, just pop them in the microwave for 15 seconds—but watch carefully so they don’t melt.

Step 2: Mix the Base

In a mixing bowl, I add the softened sour cream and cream cheese, followed by the minced garlic, half the mozzarella, half the Parmesan, a few hearty pinches of kosher salt, and some freshly cracked black pepper. Using a spatula or hand mixer, I fold it all together until it’s nice and creamy. This is where your future cheesy goodness begins—give it a good mix!

Step 3: Fold in the Olives

Now, gently fold in your halved or sliced black and green olives. I like to save a small handful of olives to sprinkle on top later so people know there are olives hiding inside that dip—it’s a fun little presentation trick! Be careful not to overmix here; you want to keep those olive pieces nice and intact for some lovely bite contrast.

Step 4: Bake and Broil

Transfer your dip mixture to a greased 9×9 baking dish or a cast iron skillet if you have one—that pan really amps up the rustic vibe. Spread it into an even layer, then top it with the remaining mozzarella and Parmesan. Slide it into a preheated 350°F oven and bake for about 25–30 minutes until bubbly. To get that irresistible golden crust, switch your oven to broil and watch carefully as the top turns a deep golden brown—1 to 2 minutes is usually perfect. Don’t wander off; it goes from golden to burnt in a heartbeat!

Step 5: Garnish and Serve

Sprinkle fresh chopped parsley on top for a pop of color and freshness. I love serving this dip with sliced French baguette—it’s sturdy enough to scoop up generous dollops without breaking. Enjoy it warm and gooey straight from the oven, and savor every cheesy, olive-studded bite.

How to Serve Cheesy Olive Baked Dip Recipe

Garnishes

I’m all about simple, fresh garnishes here. Chopped fresh parsley brightens the whole dish visually and adds such a lovely contrast to the rich cheese and olives. If I’m feeling fancy, a sprinkle of crushed red pepper flakes gives a tiny, warm kick. Sometimes I add a few thinly sliced green onions for crunch and color — it’s those little touches that make it pop.

Side Dishes

This dip is a fantastic starter or snack, so I like pairing it with something that’s great for dipping. Sliced French baguette is my go-to, but pita chips, sturdy crackers, or even crunchy vegetable sticks (like bell pepper or celery) work wonderfully too. If you’re planning a full spread, toss in some charcuterie, olives, and pickles for a Mediterranean vibe everyone will love.

Creative Ways to Present

When I’ve served this for parties or special gatherings, I like using a cast iron skillet straight from oven to table—that rustic look elevates the whole experience. Another fun trick is dishing the dip into individual little ramekins for personal portions; it makes guests feel extra spoiled. For a festive touch, garnish with a few whole pitted olives arranged in a pattern along with the parsley. It’s simple but looks so polished.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover any leftover dip tightly with plastic wrap or transfer to an airtight container and stash it in the refrigerator. It keeps great for up to 3 days, and you’ll find the flavors deepen overnight, which is fantastic if you have leftovers.

Freezing

Freezing this dip isn’t my first choice because the texture can shift slightly once thawed, but if you want to prep ahead, definitely freeze it in a freezer-safe container. When thawed, it may be a bit watery, so give it a good stir after reheating to bring back the creamy consistency.

Reheating

I reheat leftovers gently in the oven at 325°F, covered with foil to avoid drying out, for about 15 minutes or until warmed through. You can finish it under the broiler for a couple minutes to refresh that golden crust. If you’re in a hurry, heating in the microwave in short bursts, stirring in between, does the trick too.

FAQs

Final Thoughts

Honestly, this Cheesy Olive Baked Dip Recipe has become my go-to for those moments when I want to treat friends or family to something special but quick. It’s comforting, packed with flavor, and you don’t have to be a pro in the kitchen to nail it. I hope it finds a happy spot on your snack table as it has on mine—and that your guests keep asking for that recipe like mine do!

Cheesy Olive Baked Dip Recipe

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• Author: Julia
• Prep Time: 10 minutes
• Cook Time: 32 minutes
• Total Time: 42 minutes
• Yield: 8 servings
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Cheesy Baked Olive Dip combines creamy sour cream and cream cheese with melted mozzarella and Parmesan cheeses, accented by savory black and green olives. Perfectly baked until golden and bubbly, it’s an irresistible appetizer served warm with sliced French baguette.

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Ingredients

Dairy and Creams

• 8 oz. full fat sour cream, room temperature
• 8 oz. full fat cream cheese, room temperature
• 8 oz. shredded mozzarella, divided
• 2 oz. shredded Parmesan, divided

Other Ingredients

• 2 cloves garlic, minced
• 1 (6 oz.) can pitted medium black olives, halved or sliced
• 1 (6 oz.) can pitted green olives, halved or sliced
• Kosher salt, to taste
• Fresh cracked pepper, to taste
• Fresh chopped parsley, for garnish
• Sliced French baguette, for serving

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Instructions

1. Preheat Oven: Heat the oven to 350 degrees Fahrenheit to prepare for baking the dip.
2. Mix Base Ingredients: In a mixing bowl, combine the sour cream, cream cheese, minced garlic, half of the shredded mozzarella, half of the shredded Parmesan, a few hearty pinches of kosher salt, and a pinch of freshly cracked pepper. Mix thoroughly until smooth and well combined.
3. Fold in Olives: Gently fold the halved or sliced black and green olives into the cheese mixture to distribute them evenly without breaking.
4. Prepare Baking Dish: Grease a 9×9 baking dish or medium-sized cast iron skillet. Transfer the olive and cheese mixture into the dish, spreading it into an even layer.
5. Add Cheese Topping: Sprinkle the remaining mozzarella and Parmesan evenly over the top of the dip.
6. Bake the Dip: Place the dish in the oven and bake for 30 minutes until the dip is hot and bubbly.
7. Broil for Finish: After baking, switch the oven to broil and broil the dip for 2 minutes or until the mozzarella on top achieves a dark golden brown color. Watch carefully to prevent burning.
8. Garnish and Serve: Remove from oven, garnish with fresh chopped parsley, and serve warm with sliced French baguette. Enjoy your cheesy baked olive dip!

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Notes

• Ensure cream cheese and sour cream are at room temperature before mixing for a smooth blend; leaving them on the counter for 30-60 minutes usually suffices.
• Reserve some olives when folding them into the dip for a pretty presentation by placing these reserved olives on top of the baked dip before garnishing with parsley.
• Use fresh garlic for the best flavor, but garlic powder can be substituted in a pinch.
• To reduce saltiness, adjust the amount of kosher salt according to the saltiness of the olives used.

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Nutrition

• Serving Size: 1/8 recipe
• Calories: 230 kcal
• Sugar: 2 g
• Sodium: 480 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 50 mg