Cheesy Baked Olive Dip

Cheesy baked olive dip with creamy cream cheese base, molten mozzarella top, and sliced green and black olives. Baked until bubbly and golden for an easy warm appetizer dip.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 8 servings

Course: Appetizer

Cuisine: American

Calories: 375

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 cloves garlic minced

Green onions

2 green onions green onions sliced

Toasted baguette slices or crackers

1 toasted baguette slices or crackers for serving

Equipment

1 sheet pan

Method

Bake the dip

Preheat oven to 375°F and grease a small baking dish.
Mix cream cheese, mayonnaise, sour cream, 1 cup mozzarella, Parmesan, and garlic until smooth.
Fold in green olives, black olives, and green onions.
Spread mixture into the dish and top with remaining mozzarella.
Bake 22-25 minutes until bubbly and golden on top.

Serve

Serve hot with toasted baguette slices or crackers.

Notes

For the smoothest dip, use cream cheese that’s fully softened before mixing. Store leftovers covered in the refrigerator up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended since dairy-based texture can change. For a lighter option, use light cream cheese and reduced-fat mozzarella while keeping the bake time the same.