This green olive dip is so speedy fast you will have time for makeup and hair before the party! A great 3-ingrediet appetizer for busy moms.
Ever since we were small we have loved olives. We are amongst the olive-lovers of the world, the great and clever group. And, our love isn’t specific to black or green as many olive-lovers are. We love them both. Perhaps it has something to do with our need to eat foods rich in vitamin E (olives have a good amount!). It might just be because they taste good.
[info_box type=”warning_box”]If your child hasn’t yet discovered the fun of putting olives on their fingers…introduce them! Even if they have, join in the fun of playing with your food! [/info_box]
Did you know there’s actually more than just green and black olives? There are several types, all with different flavors. For a fun appetizer, serve multiple kinds of olives with toothpicks.
Either way, we stay stocked with black and green olives for eating, pizza-making, dips, bruschetta’s, sandwiches, you name it.
This green olive dip is one of our faves because of how fast and easy it is. It is a great dip base to throw in additional ingredients if you would like to use them, although we usually make up this basic version, grab a stack of crackers, and sit for afternoon meetings chowing on olive dip and crackers. Yum!
Ingredients
- 1 8 oz package soft cream cheese
- 1/2 cup mayonnaise
- 9 oz (or so) green olives with pimentos, chopped.(Look for the Olives from Spain logo to ensure high quality)
Instructions
- With a fork mix the cream cheese and mayo together.
- Stir in olives and any other ingredients.
- Chill for at least 1 hour.
Notes
-chopped green onions
-sesame seeds
-artichoke hearts
-chopped tomato
-smoked paprika
-minced garlic Note: a bit of Worstershire or Lemon juice can add a good boost of flavor to this dip. And, of course, salt & pepper as desired.
Other dip recipes you will love!
crazy easy Shrimp Dip (great hot OR cold!)
Mary says
I decided to try this with Jarred Muffuletta salad mix. It was great. Didn’t have to chop anything and the seasoning worked great. Will make again. So glad I saw this recipe. I did cream cheese on crackers last week and just topped with the mix. This is much better!
Nellie says
Yay!! Yep, this is one of my personal favorites and I love how easy it is. Thsnks for the tip about the Muffuletta mix!
GCW says
I am wondering how far in advance can you make the olive dip. Thank you!
Nellie says
Several days! This will keep for many days if stored in an air-tight container in the fridge.
Jenn says
Can someone please tell me what the amounts of lemon juice and Worcestershire sauce thst was on this recipe?? I have made it twice and now it’s gone…..I do not remember the amounts
Nellie says
Oh no!! We changed the recipe technology we were using and it must have gone with it. So sorry! It’s been a long time since this was posted so I don’t recall the exact measurement it had. However, I use about 1 teaspoon of each. That could be our personal preference but I would start with that. Let me know if it seems to be right and I’ll be sure to get that added back in. Thanks so much for asking…appreciate it!
Krista Buie says
The olive dip is a big hit at my office potluck today! I have already been asked for the recipe. :)
Nellie says
Yay!! I’m so glad to hear it! And, it’s so easy :). Maybe keep the recipe secret and be a hero everytime you bring it?
Paul says
A 3-ingredient olive dip made with 7-ingredients. Weird!
the Bellie says
Haha…I agree with you, Paul! Nellie and I always argue about what has to be considered an “ingredient” in recipes. She says salt, pepper, and most other spices don’t count because the recipe will still turn out fairly well without them. I say anything that has to be added in for perfection should be considered an ingredient in the list. Glad to know someone agrees with me!