Description
This creamy Green Olive Dip is a flavorful and easy-to-make appetizer perfect for any occasion. Combining softened cream cheese, tangy mayonnaise, and zesty green olives with a hint of garlic and onion powder, it offers a savory dip that’s great with crackers, veggies, or bread. The optional olive brine adds a delightful tang and helps adjust the consistency to your liking.
Ingredients
Scale
Base Ingredients
- 2 (8-ounce) packages cream cheese, softened
- ½ cup mayonnaise
Seasonings
- 1 teaspoon onion powder
- ½ – 1 teaspoon garlic powder
Main Flavoring
- 6 ounces green olives with pimento, drained (reserve brine)
- 3 tablespoons olive brine (optional, to adjust consistency)
Instructions
- Combine Cream Cheese and Mayonnaise: In the bowl of a food processor, add the softened cream cheese and mayonnaise. Process until the mixture is smooth and fully combined, creating a creamy base for the dip.
- Add Seasonings: Sprinkle in the onion powder and garlic powder. Blend again to incorporate the spices evenly. Taste and adjust the seasoning as desired to balance the flavor.
- Incorporate Green Olives: Add the drained green olives to the food processor. Pulse several times until the olives are finely chopped and well mixed into the creamy base, giving the dip a chunky texture with bursts of olive flavor.
- Adjust Consistency with Olive Brine: Begin by adding one tablespoon of reserved olive brine to the dip. Blend and check the texture. Add more brine, up to three tablespoons, if needed to reach your preferred dipping consistency.
Notes
- For best results, use cream cheese softened to room temperature to ensure smooth blending.
- The olive brine is optional but recommended for added tang and to thin the dip gently without diluting flavors.
- Refrigerate the dip for at least one hour before serving to allow flavors to develop fully.
- This dip pairs well with crackers, fresh vegetables, pita chips, or toasted baguette slices.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
