Green Olive Dip

4.96 from 23 votes

Green Olive Dip is a quick and easy recipe! This olive dip is perfect for entertaining and best served with crackers or chips!

Prep Time5

Cook Time0

Total Time5

Course: Appetizer, dip, Spread

Cuisine: International, Western

Keyword: cream cheese olive dip, green olive dip

Servings:

Calories: 216kcal

Blitz: add olives to the food processor and blitz for 5 seconds to roughly chop.
Combine: add cream cheese, dried onion, garlic powder, olive brine and black pepper to the chopped olives. Blitz for 5-10 seconds to combine. Then remove the food processor lid, use a spatula to push the ingredients down from the sides into the bowl and blitz again for 2 seconds.
To serve: use a spatula to transfer the dip to a serving platter and serve with chips, crackers or pita chips.

Note 1 - Green olives: you can use pitted (seeds removed) or stuffed green olives or a combination of both, but you need 2 cups. We drain the olives but keep the brine and use 2 tablespoons of that in the dip. I use a tall 450 gram jar of Spanish stuffed green olives. Or a larger jar, measure the amount needed, pour the brine back in and keep it in the fridge for other recipes.
Note 2 Cream cheese: the reason we use room temperature cream cheese is that it is much softer and therefore quicker to blitz it. Straight from the fridge, it is a little too firm (achievable but not as super easy). So grab it out 1st and let it sit for a bit. You can also chop it up a bit so that you are not adding a full block of cream cheese to the food processor, rather a full block that has been chopped into pieces.
Note 3: Olive brine: this is the liquid in the jar that the olives come in. It is also referred to as 'olive juice'. We only need 2 tablespoons. You can use a sieve and jug to collect this when draining the olives from the jar.
Note: Recipe information: I published this recipe initially in 2020. Since then readers have indicated they prefer it without salt as it is salty enough. So in 2023, I remade the recipe, omitting the salt and have updated the post to reflect this change.