Cheesy Baked Olive Dip

Cheesy baked olive dip with a creamy, bubbly mozzarella top and olive-studded flavor. Baked at 375°F until golden, then served hot with toasted baguette slices or crackers.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 8 servings

Course: Appetizer

Cuisine: American

Calories: 460

Ingredients Equipment Method Notes

Ingredients

cream cheese

8 oz cream cheese softened

mayonnaise

0.5 cup mayonnaise

sour cream

0.5 cup sour cream

shredded mozzarella

1 cup shredded mozzarella divided

parmesan

0.5 cup grated Parmesan

pimento-stuffed green olives

1 cup pimento-stuffed green olives sliced

black olives

0.5 cup black olives sliced

garlic

2 clove garlic minced

green onions

2 green onions sliced

toasted baguette slices or crackers

1 toasted baguette slices or crackers for serving

Equipment

1 sheet pan

Method

Prep and bake

Preheat the oven to 375°F and grease a small baking dish.
Mix cream cheese, mayonnaise, sour cream, 1 cup mozzarella, Parmesan, and garlic until smooth.
Fold in green olives, black olives, and green onions.
Spread the mixture into the dish and top with the remaining mozzarella.
Bake for 22–25 minutes, until bubbly and golden on top.
Serve hot with toasted baguette slices or crackers.

Notes

For the smoothest dip, make sure the cream cheese is fully softened before mixing. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a 325°F oven until warmed through. Freezing isn’t recommended since the dairy can separate after thawing. For a lighter option, swap part of the mayonnaise with plain Greek yogurt.