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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Heat the oven to 350 degrees Fahrenheit to prepare for baking the dip.
- 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.
- Fold in Olives: Gently fold the halved or sliced black and green olives into the cheese mixture to distribute them evenly without breaking.
- 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.
- Add Cheese Topping: Sprinkle the remaining mozzarella and Parmesan evenly over the top of the dip.
- Bake the Dip: Place the dish in the oven and bake for 30 minutes until the dip is hot and bubbly.
- 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.
- Garnish and Serve: Remove from oven, garnish with fresh chopped parsley, and serve warm with sliced French baguette. Enjoy your cheesy baked olive dip!
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.
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
