Name: Cheesy Baked Olive Dip
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 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

Cheesy Baked Olive Dip

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

This cheesy olive dip comes together in just 30 minutes and is loaded with salty, briny olive flavors that your guests will love! This creamy, crowd-pleasing appetizer can be made up to 5 days in advance so it’s the perfect make-ahead dip for your next get-together!

Author: Kylie
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Appetizer
Method: Oven
Cuisine: American
Diet: Vegetarian

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

Cook Mode Prevent your screen from going dark

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.

Find it online: https://midwestfoodieblog.com/30-minute-cheesy-baked-olive-dip/