Ingredients
Main Ingredients
- 10 ounces green olives with pimento, drained (can use sliced or whole olives)
- 8 ounces cream cheese, softened
- 1 cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup sour cream
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt, to taste (may not be needed if olives are very salty)
Optional Garnish
- Whole or sliced olives
- Green onions
- Parsley
Instructions
- Combine Ingredients: Place the drained green olives, softened cream cheese, mayonnaise, shredded mozzarella cheese, sour cream, red wine vinegar, Italian seasoning, onion powder, garlic powder, black pepper, and smoked paprika into a food processor.
- Process the Dip: Blend the mixture until you reach your preferred smoothness, scraping down the sides of the food processor bowl as needed. You can leave the dip perfectly smooth or with a little chunkier texture based on your taste. Taste the dip and add kosher salt if necessary.
- Chill the Dip: Transfer the prepared olive dip to a serving bowl. Cover and refrigerate for at least 4 hours or overnight to let the flavors meld and the dip firm up.
- Serve: Serve the chilled olive dip with crackers, chips, or fresh vegetables. Optionally, garnish with whole or sliced olives, green onions, and parsley for added color and flavor.
Notes
- Store the olive dip in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended as it may affect the texture and flavor of the dip.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
