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Cheesy Baked Olive Dip

Cheesy baked olive dip with a thick, creamy base and a bubbly, golden mozzarella top. Oven-baked until it’s rich and stretchy, with green and black olive bites.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 420
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
  • 1.5 cup shredded mozzarella divided
grated 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 garlic minced
green onions
  • 2 green onions sliced
toasted baguette slices or crackers for serving
  • 1 toasted baguette slices or crackers for serving

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 375F and grease a small baking dish for easy release. Visual cue: the dish should be evenly coated so the dip won’t stick.
  2. Mix cream cheese, mayonnaise, sour cream, 1 cup shredded mozzarella, grated Parmesan, and minced garlic until smooth. Visual cue: the mixture should look uniform and creamy with no visible cream cheese lumps.
  3. Fold in the sliced pimento-stuffed green olives, sliced black olives, and sliced green onions. Visual cue: olive pieces and green onion specks should be evenly distributed through the base.
  4. Spread the mixture into the greased dish and top with the remaining shredded mozzarella. Visual cue: the top should be covered in an even layer for a golden finish.
Bake and serve
  1. Bake for 22-25 minutes at 375F until bubbly and golden on top. Visual cue: the center should be actively bubbling and the mozzarella should have browned in spots.
  2. Serve hot with toasted baguette slices or crackers. Visual cue: dip should cling to the toast/crackers with a stretchy, melty pull.

Notes

For the smoothest texture, blend the cream cheese with the mayonnaise and sour cream until completely lump-free before adding the olives. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 325F oven until warmed through (microwaving can slightly soften the top). Freezing isn’t recommended because the dairy can separate. Dietary swap: for a lighter dip, use light cream cheese and reduced-fat sour cream to reduce calories while keeping the same bake time.