Go Back

Cheesy Baked Olive Dip

Cheesy baked olive dip with a smooth, creamy base and melty cheese topping, baked until bubbly and golden. Loaded with sliced green and black olives and finished with a stretchy mozzarella pull for an easy hot dip.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

cream cheese, softened
  • 8 oz cream cheese Use fully softened for a smooth mix.
mayonnaise
  • 0.5 cup mayonnaise
sour cream
  • 0.5 cup sour cream
shredded mozzarella, divided
  • 1.5 cup shredded mozzarella Divide so some melts into the base and the rest tops the dip.
grated Parmesan
  • 0.5 cup grated Parmesan
pimento-stuffed green olives, sliced
  • 1 cup pimento-stuffed green olives Slice before folding in.
black olives, sliced
  • 0.5 cup black olives Slice before folding in.
garlic, minced
  • 2 clove garlic Minced for even flavor.
green onions, sliced
  • 2 green onions Slice and fold into the dip.
toasted baguette slices or crackers for serving
  • 1 toasted baguette slices or crackers Serve on the side for dipping.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375F, then grease a small baking dish so the dip releases easily. Set the dish on a stable rack for quick transfer to the oven.
  2. Mix cream cheese, mayonnaise, sour cream, 1 cup mozzarella, Parmesan, and garlic until smooth. Scrape the bowl to eliminate lumps for a creamy texture.
  3. Fold in the green olives, black olives, and green onions. Stop mixing when the olives and onions are evenly distributed.
  4. Spread the mixture into the greased dish and top with the remaining mozzarella. Level the surface so the cheese melts uniformly.
  5. Bake for 22-25 minutes at 375F until bubbly and golden on top. Look for active bubbling around the edges and a browned, melted surface.
Serve
  1. Serve the dip hot with toasted baguette slices or crackers. Use a toasted slice for a stretchy cheese pull with each bite.

Notes

For the smoothest dip, make sure the cream cheese is fully softened before mixing so no lumps remain. Store leftovers in a covered container in the refrigerator for up to 3 days; reheat in the oven or microwave until warmed through. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, swap in light cream cheese and light mayonnaise for a lower-fat version while keeping the same baking time.