Kalamata Olive Dip

5 from 5 votes

Kalamata Olive Dip is a quick easy party starter. Using simple ingredients this homemade olive dip is made in your food processor.

Prep Time5

Cook Time0

Total Time5

Course: Appetizer, dip

Cuisine: Western

Keyword: greek olive dip, kalamata olive dip

Servings:

Calories: 156kcal

250 grams/8.8 oz kalamata olives pitted, drained, reserving some brine, not rinsed, Note 1
250 grams/8.8 oz cream cheese Note 2
1 tbsp olive brine Note 3
1 tbsp dried onion Note 4
1 teaspoon garlic powder

Kalamata olives: add the pitted kalamata olives to the bowl of a food processor and then blitz for approximately 5 seconds to roughly chop. Then remove the lid of the food processor and use a spatula to scrape down the insides of the bowl.
Combine: next add the cream cheese, garlic powder, dried onion and olive brine. Blitz for another 5 seconds, then repeat scraping down the insides of the bowl and give it another blitz to combine.
To serve: use a spatula to transfer the combined dip into a serving bowl, provide a cheese knife and spread crackers on a plate around the base of the dip.

Note 1 - Kalamata olives: I purchase a 250 gram (8.8 oz) jar of these and use that. So don't worry about measuring so that the exact weight of the olives is 250 grams. We use the equivalent of a jar this size minus the liquid. We want to drain the olives reserving a little bit of the olive brine and not rinse them before using.
Note 2 - Cream cheese: grab the cream cheese out of the fridge to start with as it will be much easier to work with if it is soft (room temperature).
Note 3- Dried onion: this is a fantastic full flavored ingredient that you will find in the herbs and spices section of the supermarket. It saves time and tears and gives you spot on delicious onion flavour. You can use onion powder in place of it, however, if doing so, I would reduce the amount to 1 teaspoon only.