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Cheesy Baked Olive Dip

Cheesy baked olive dip with a creamy, smooth base and melty mozzarella topping, studded with green and black olives. Bakes at 375°F until bubbly and golden for an easy hot snack dip.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese base
  • 8 oz cream cheese Softened to room temperature for easy mixing.
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 1 cup shredded mozzarella Divided; use 1 cup in the mix and reserve the rest for the top.
  • 0.5 cup grated Parmesan
  • 2 garlic Minced.
  • 1 cup pimento-stuffed green olives Sliced.
  • 0.5 cup black olives Sliced.
  • 2 green onions Sliced.
  • 1 Toasted baguette slices or crackers for serving For serving, as desired.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a small baking dish.
  2. Set out the cream cheese, mayonnaise, sour cream, shredded mozzarella, Parmesan, garlic, green olives, black olives, and green onions so you can mix quickly.
Make the olive cheese mixture
  1. Mix cream cheese, mayonnaise, sour cream, 1 cup shredded mozzarella, Parmesan, and garlic until smooth.
  2. Fold in pimento-stuffed green olives, black olives, and green onions.
Bake and serve
  1. Spread the mixture into the greased dish and top with the remaining shredded mozzarella.
  2. Bake for 22-25 minutes, until bubbly and golden on top.
  3. Serve hot with toasted baguette slices or crackers.

Notes

Pro tip: soften the cream cheese fully so the dip mixes smooth before baking. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 325°F oven until warmed through (microwave works but may soften the top). Freezing is not recommended for best texture. For a lighter swap, use reduced-fat cream cheese and sour cream while keeping the mozzarella for proper melt.