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Cheesy Baked Olive Dip

Cheesy baked olive dip with a creamy, smooth base and melty mozzarella topping, baked until bubbly and golden. Loaded with sliced green and black olives for salty bites in every creamy scoop.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese base
  • 8 oz cream cheese softened
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 1 cup shredded mozzarella divided
  • 0.5 cup grated Parmesan
  • 2 garlic minced (2 cloves)
Olive and green onion mix
  • 1 cup pimento-stuffed green olives sliced
  • 0.5 cup black olives sliced
  • 2 green onions sliced
  • 1 toasted baguette slices or crackers for serving

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375F and grease a small baking dish so the dip releases easily after baking.
  2. Mix cream cheese, mayonnaise, sour cream, 1 cup mozzarella, Parmesan, and garlic until smooth for a thick, creamy texture.
  3. Fold in green olives, black olives, and green onions so the dip is evenly studded throughout.
  4. Spread the mixture into the dish and top with the remaining mozzarella so the surface melts into a golden crust.
Bake and serve
  1. Bake at 375F for 22-25 minutes until bubbly and golden on top for a stretchy, melty finish.
  2. Serve hot with toasted baguette slices or crackers for scooping and crunch.

Notes

For the smoothest dip, soften the cream cheese fully before mixing so there are no lumps. Store leftovers in the refrigerator up to 3 days in a covered container and reheat until warmed through. Freeze not recommended because the dairy can separate after thawing. For a lighter option, swap mayonnaise and sour cream for reduced-fat versions and use part-skim mozzarella.