Green Olive Dip

Ingredients

1 cup pitted green olives (Castelvetrano, Manzanilla, or Kalamata green olives)
8 oz (225 g) cream cheese, softened
½ cup sour cream or Greek yogurt
¼ cup mayonnaise
2 cloves garlic, finely minced
1 tablespoon lemon juice (optional but brightens the flavor)
1 teaspoon olive oil (for richness)
¼ teaspoon black pepper
¼ teaspoon red chili flakes (optional for a mild kick)
Fresh herbs (parsley or dill) for garnish

Directions

If your olives are salty, rinse them briefly under cold water and pat dry with a paper towel. This keeps the dip balanced rather than overly briny.
Step 2: Blend the Base

In a food processor or blender, add:
Cream cheese
Sour cream (or Greek yogurt)
Mayonnaise
Minced garlic
Lemon juice
Olive oil
Blend until smooth and creamy.

Add the chopped green olives to the food processor. Pulse a few times until they’re incorporated but not fully pureed — you want tiny olive pieces for texture and that satisfying tangy bite.

Add black pepper and optional red chili flakes. Taste and adjust — you can add more lemon juice or herbs depending on your preference.

Transfer the dip to a bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld together.