Ingredients
Scale
- 8 oz. full fat sour cream, room temperature
- 8 oz. full fat cream cheese, room temperature
- 2 cloves garlic, minced
- 8 oz. shredded mozzarella, divided
- 2 oz. shredded Parmesan, divided
- 1 (6 oz.) can pitted medium black olives, halved or sliced
- 1 (6 oz.) can pitted green olives, halved or sliced
- Kosher salt
- fresh cracked pepper
Instructions
- Heat oven to 350 degrees.
- Add sour cream, cream cheese, garlic, half the mozzarella, half the Parmesan and a few hearty pinches of salt along with a pinch of pepper. Mix until well combined.
- Gently fold in sliced olives.
- Transfer to a greased 9×9 baking dish or medium sized cast iron skillet. Spread in an even layer and top with remaining mozzarella and Parmesan.
- Bake for 25-30 minutes. Then broil for 1-2 minutes or until the mozzarella on top starts to get dark golden brown.
- Garnish with fresh chopped parsley and serve with sliced French baguette. Enjoy!
Notes
The cream cheese and sour cream will mix together best when they’re both at room temperature. I typically leave them out on my counter for 30-60 minutes (depending on what kind of weather we’re having) so that they can soften up a bit. It’s more of an issue to have the cream cheese at room temp but it’s nice when the sour cream is as well.
For pretty presentation, you can reserve a handful of olives when you’re folding them into the dip. Then when the dip is baked toss the reserved olives on top of the dip and garnish with parsley. I like to do this when I’m serving it for guests so that everyone knows there is olives in it.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 228
- Sugar: 2.5 g
- Sodium: 436.5 mg
- Fat: 17.3 g
- Carbohydrates: 4.6 g
- Fiber: 0.6 g
- Protein: 14.2 g
- Cholesterol: 55.6 mg
