A deliciously creamy Mediterranean Olive Dip made with briny green olives, cannellini beans, cream cheese, garlic, capers, and fresh lemon juice. This flavorful dip is smooth, tangy, and packed with Mediterranean goodness. Perfect for parties, family gatherings, snack boards, or a healthy afternoon treat!

Prep Time: 10 minutes
Cook Time: 0 minutes
Chilling Time: 30 minutes
Total Time: 40 minutes
Servings: 6–8
Course: Appetizer / Snack
Cuisine: Mediterranean
Ingredients

  • 1 cup pitted green olives, drained
  • 1 cup cannellini beans, rinsed and drained
  • 4 oz (115 g) cream cheese, softened
  • 2 tablespoons olive oil
  • 1 tablespoon capers, drained
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons plain Greek yogurt
  • 1 teaspoon lemon zest
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1–2 tablespoons water, as needed for consistency
  • Salt to taste (optional)
    Instructions
    Step 1: Prepare the Ingredients

Drain the green olives and capers. Rinse and drain the cannellini beans thoroughly. Soften the cream cheese at room temperature for easier blending.

Step 2: Blend the Base

Add the cannellini beans, softened cream cheese, Greek yogurt, olive oil, garlic, and lemon juice to a food processor.

Blend until smooth and creamy.

Step 3: Add Mediterranean Flavors

Add the green olives, capers, lemon zest, oregano, and black pepper. Pulse several times until the olives are finely chopped but still leave a little texture.

Step 4: Adjust the Consistency

If the dip is too thick, add 1 tablespoon of water at a time until it reaches your desired consistency.

Taste and adjust the lemon juice or seasoning. Add salt only if needed because olives and capers are already salty.

Step 5: Add Fresh Herbs

Transfer the dip to a serving bowl. Stir in the chopped fresh parsley.

Step 6: Chill and Serve

Refrigerate for at least 30 minutes to allow the flavors to develop.

Before serving, drizzle with a little olive oil and garnish with chopped olives, parsley, and lemon zest.

Enjoy!
Serving Suggestions

  • Serve with warm pita bread or pita chips.
  • Pair with cucumber and carrot sticks.
  • Enjoy with crackers or toasted baguette slices.
  • Add to a Mediterranean mezze platter.
  • Spread inside wraps and sandwiches.
  • Serve alongside grilled chicken or roasted vegetables.
    Nutrition Information
    Estimated per serving, based on 8 servings.
    Nutrient Amount
    Calories 155 kcal
    Protein 5 g
    Carbohydrates 12 g
    Fat 10 g
    Saturated Fat 4 g
    Fiber 3 g
    Sugar 2 g
    Sodium 550 mg

Nutrition values are estimates and vary depending on the brands and ingredients used.
Nut Information & Allergy Details

  • Tree nuts: No tree nuts are included in the recipe.
  • Peanuts: No peanuts are included.
  • Dairy: Contains cream cheese and Greek yogurt.
  • Gluten: Naturally gluten-free when served without regular wheat crackers or bread.
  • Soy: No soy ingredients are included in the standard recipe.
  • Eggs: No eggs are included.
  • Legumes: Contains cannellini beans.
  • Allergen warning: Always check ingredient labels for possible cross-contamination, especially if preparing food for someone with severe allergies.
    Nut-free option: This recipe is naturally nut-free when prepared with ingredients that have no nut cross-contamination warnings.

Low-sodium tip: Use low-sodium beans, rinse olives and capers thoroughly, choose lower-sodium olives when available, and skip added salt.
Frequently Asked Questions (Q&A)
Q1: Can I make this olive dip ahead of time?

Yes! You can prepare it up to 2 days ahead. Store it in an airtight container in the refrigerator.

Q2: Can I use black olives instead of green olives?

Absolutely! Black olives work well and provide a milder, slightly sweeter flavor.

Q3: Can I make this dip without cream cheese?

Yes. You can replace cream cheese with additional Greek yogurt or a dairy-free cream cheese alternative. The texture and flavor will be slightly different.

Q4: Is this Mediterranean olive dip keto-friendly?

It can fit into some lower-carb eating plans, but cannellini beans contain carbohydrates. For a lower-carb version, reduce or omit the beans.

Q5: Is this recipe gluten-free?

Yes! The dip itself is naturally gluten-free. Just make sure your serving crackers and bread are gluten-free.

Q6: How long does this dip last in the refrigerator?

Store it in an airtight container for up to 3–4 days at 40°F (4°C) or below.

Q7: Can I freeze this olive dip?

Freezing is not recommended because cream cheese and yogurt can separate and become grainy after thawing.

Q8: What can I use instead of cannellini beans?

You can use chickpeas or great northern beans for a similar creamy texture.

Q9: Is this dip suitable for vegetarians?

Yes! All the standard ingredients are vegetarian-friendly.

Q10: How can I make the dip extra creamy?

Blend the base ingredients for an additional 1–2 minutes and add a little olive oil or Greek yogurt until smooth.
Storage Tips

  • Refrigerate leftovers promptly in an airtight container.
  • Keep refrigerated for 3–4 days.
  • Stir before serving if any separation occurs.
  • Do not leave the dip at room temperature for more than 2 hours (or 1 hour above 90°F / 32°C).