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Cheesy Baked Olive Dip

Cheesy baked olive dip with a creamy, bubbly center and a golden mozzarella top. Mixed until smooth, studded with sliced green and black olives, then baked until hot and stretchy.
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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
  • 8 oz cream cheese softened
mayonnaise
  • 0.5 cup mayonnaise
sour cream
  • 0.5 cup sour cream
shredded mozzarella
  • 1.5 cup shredded mozzarella divided
Parmesan
  • 0.5 cup grated Parmesan
pimento-stuffed green olives
  • 1 cup pimento-stuffed green olives sliced
black olives
  • 0.5 cup black olives sliced
garlic
  • 2 clove garlic minced
green onions
  • 2 green onions sliced
toasted baguette slices or crackers
  • 1 toasted baguette slices or crackers for serving

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 375F and grease a small baking dish.
  2. In a bowl, mix cream cheese, mayonnaise, sour cream, 1 cup shredded mozzarella, Parmesan, and garlic until smooth.
  3. Fold in pimento-stuffed green olives, black olives, and green onions until evenly distributed.
Bake and serve
  1. Spread the mixture into the greased dish, then top with the remaining shredded mozzarella.
  2. Bake 22-25 minutes at 375F until bubbly with a golden top, with visible bubbling around the edges.
  3. Serve hot with toasted baguette slices or crackers for dipping.

Notes

To keep the dip extra smooth, make sure the cream cheese is fully softened before mixing. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 325F oven until warmed through, or microwave in short bursts. Freezing isn’t recommended because the dairy can break. For a lighter option, use light mayonnaise and low-fat sour cream.