🫒 Green Olive Dip Recipe
Ingredients:
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1 cup green olives (pitted, preferably Spanish or Castelvetrano)
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½ cup cream cheese (softened)
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¼ cup sour cream or Greek yogurt
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2 tbsp mayonnaise
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1 garlic clove (minced)
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2 tbsp fresh parsley (chopped)
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1 tbsp lemon juice
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½ tsp black pepper
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¼ tsp red chili flakes (optional, for heat)
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2 tbsp grated Parmesan cheese
Instructions:
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Add olives, cream cheese, sour cream, mayonnaise, garlic, parsley, lemon juice, black pepper, and Parmesan into a food processor.
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Blend until smooth and creamy.
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Taste and adjust seasoning (you may not need salt since olives are already salty).
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Transfer to a serving bowl, drizzle with olive oil, and garnish with extra chopped olives or parsley.
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Chill for at least 30 minutes before serving for the flavors to meld.
Serving Suggestions:
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Serve with pita chips, crackers, toasted bread, or fresh veggies.
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Use as a spread for sandwiches or wraps.
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Works great as a topping for grilled chicken or fish.
❓ Q&A about Green Olive Dip
Q1: Can I make this dip ahead of time?
👉 Yes! You can prepare it 2–3 days in advance. Store in an airtight container in the refrigerator.
Q2: Can I freeze green olive dip?
👉 Not recommended. Dairy (cream cheese, sour cream) can separate after thawing and ruin the texture.
Q3: What kind of olives are best for this dip?
👉 Spanish green olives or Castelvetrano olives work best. Avoid overly briny ones unless you like a sharper taste.
Q4: Can I make this dip vegan?
👉 Yes! Use vegan cream cheese, dairy-free yogurt, and vegan Parmesan substitute.
Q5: How can I make it spicier?
👉 Add extra red chili flakes, jalapeños, or even a dash of hot sauce while blending.
Q6: How long does it last in the fridge?
👉 About 4–5 days when stored in a sealed container.
