🫒 Olive Lovers’ Dream Dip
📝 Ingredients
1 cup mixed olives (green & black, pitted)
4 oz cream cheese (softened)
½ cup Greek yogurt (or sour cream)
¼ cup mayonnaise
2 tbsp olive oil
2 cloves garlic
1 tbsp lemon juice
1 tsp lemon zest
½ tsp dried oregano
¼ tsp crushed red pepper flakes (optional)
Black pepper to taste
2 tbsp fresh parsley (chopped)
👩🍳 Instructions
1. Prep the Olives
Roughly chop olives or pulse briefly in a food processor.
Leave some texture—don’t over-blend.
2. Blend the Base
In a bowl or processor, combine:
cream cheese
Greek yogurt
mayo
olive oil
garlic
lemon juice & zest
oregano & pepper flakes
Blend until smooth and creamy.
3. Fold & Finish
Stir in chopped olives and parsley.
Taste and adjust seasoning (salt usually not needed due to olives).
4. Chill
Refrigerate for 30–60 minutes for best flavor.
🍽️ Serving Ideas
Spread on toasted bread or crostini
Serve with pita chips or crackers
Use as a sandwich or wrap spread
Pair with grilled veggies or chicken
❓ Q&A
Q: Which olives work best?
A: A mix of green (like Castelvetrano) and black (like Kalamata) gives the best flavor.
Q: Can I make it lighter?
A: Yes—use all Greek yogurt and skip mayo.
Q: Can I make it vegan?
A: Substitute dairy with plant-based cream cheese and yogurt.
Q: How long does it last?
A: 3–4 days in the fridge in an airtight container.
Q: Can I make it spicy?
A: Add jalapeños or extra chili flakes.
