Cheesy Baked Olive Dip

Cheesy baked olive dip with a creamy, bubbly center and golden mozzarella topping, studded with sliced green and black olives. Baked at 375°F until it looks like an overflowing cheese pull for easy snacking with toasted baguette slices.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Cream cheese

8 oz cream cheese Softened

Mayonnaise and sour cream

1 cup mayonnaise Mayonnaise (use as listed)
1 cup sour cream Sour cream (use as listed)

Cheese

1.5 cup shredded mozzarella Divided
0.5 cup Parmesan Grated

Olives and aromatics

1 cup pimento-stuffed green olives Sliced
0.5 cup black olives Sliced
2 cloves garlic Minced
2 count green onions Sliced

Serving

1 toasted baguette slices or crackers For serving

Equipment

1 sheet pan

Method

Prep

Preheat the oven to 375°F and grease a small baking dish.
Mix cream cheese, mayonnaise, sour cream, 1 cup mozzarella, Parmesan, and garlic until smooth.

Assemble

Fold in green olives, black olives, and green onions.
Spread the mixture into the dish and top with the remaining mozzarella.

Bake and serve

Bake for 22-25 minutes, until bubbly and golden on top.
Serve hot with toasted baguette slices or crackers.

Notes

Pro tip: Let the cream cheese soften fully so the dip blends smooth and melts evenly. Store leftovers in the refrigerator up to 3 days, reheating in the oven at 325°F until warmed through; freeze is not recommended because the creamy texture can break. For a lower-fat option, use reduced-fat cream cheese and light sour cream while keeping the same baking time range.