Step-by-Step Instructions
1. Prepare the Ingredients
Start by letting the cream cheese soften at room temperature for about 20–30 minutes. This makes it easier to blend smoothly. Drain the green olives well and chop them finely using a knife or food processor — you want small chunks for texture, not a puree.
2. Mix the Base
In a medium-sized mixing bowl, combine the softened cream cheese with mayonnaise (or sour cream). Beat with a hand mixer or whisk until the mixture becomes creamy and well combined.
3. Add Flavor
Stir in the chopped green olives, minced garlic, olive brine, and lemon juice. Mix thoroughly so the olives are evenly distributed. Taste and adjust the seasoning — depending on how salty your olives are, you may not need to add extra salt.
4. Chill the Dip
Transfer the mixture to a serving bowl, cover it with plastic wrap, and refrigerate for at least 1 hour before serving. This allows the flavors to meld and develop a deeper, more balanced taste.
5. Serve and Enjoy
Garnish the dip with a few sliced olives, fresh parsley, or dill. Serve it chilled with crackers, pita chips, toasted bread slices, or fresh vegetable sticks like carrots, celery, or cucumber.
Tips for the Best Green Olive Dip
- Use quality olives: Choose a brand with firm, flavorful green olives — they make all the difference.
- Control the salt: Taste before seasoning — olives and brine add plenty of saltiness.
- For a smoother dip: Blend all ingredients in a food processor until silky.
- For chunkier texture: Hand-stir and chop olives coarsely for a more rustic, hearty bite.
- Make it ahead: This dip tastes even better after chilling for several hours or overnight.
