Description
This Cheesy Baked Olive Dip is a warm, creamy appetizer perfect for entertaining. Packed with full-fat sour cream, cream cheese, mozzarella, Parmesan, and a medley of black and green olives, it bakes to golden, bubbly perfection. Serve it with sliced French baguette for a deliciously savory snack or party starter.
Ingredients
Scale
Dip Base
- 8 oz. full fat sour cream, room temperature
- 8 oz. full fat cream cheese, room temperature
- 2 cloves garlic, minced
Cheese
- 8 oz. shredded mozzarella, divided
- 2 oz. shredded Parmesan, divided
Olives
- 1 (6 oz.) can pitted medium black olives, halved or sliced
- 1 (6 oz.) can pitted green olives, halved or sliced
Seasoning
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Instructions
- Preheat oven: Heat the oven to 350 degrees Fahrenheit to prepare for baking the dip.
- Mix base ingredients: In a bowl, combine the sour cream, cream cheese, minced garlic, half of the shredded mozzarella, half of the Parmesan cheese, a few hearty pinches of kosher salt, and a pinch of fresh cracked pepper. Stir until well blended and smooth.
- Fold in olives: Gently fold the halved or sliced black and green olives into the creamy cheese mixture, ensuring even distribution without breaking the olives.
- Prepare baking dish: Grease a 9×9 inch baking dish or medium cast iron skillet to prevent sticking. Transfer the olive cheese mixture evenly into the dish and spread it out in a uniform layer.
- Add remaining cheese: Sprinkle the remaining mozzarella and Parmesan cheese over the top of the dip to create a cheesy crust once baked.
- Bake the dip: Place the dish in the preheated oven and bake for 30 minutes until the cheese is melted and bubbly.
- Broil for browning: Switch oven to broil and cook the dip for 2 minutes or until the top mozzarella cheese turns a dark golden brown. Watch closely to avoid burning.
- Garnish and serve: Remove from the oven, garnish with fresh chopped parsley, and serve warm with sliced French baguette for dipping. Enjoy your cheesy baked olive dip!
Notes
- Allow the cream cheese and sour cream to come to room temperature (about 30-60 minutes) for smoother mixing and better texture.
- Reserve a handful of olives before folding into the dip to use as garnish on top after baking, enhancing presentation and flavor visibility.
- If kosher salt is unavailable, use regular sea salt as a substitute adjusting to taste.
- Use a cast iron skillet for rustic presentation or a glass baking dish for easy cleanup depending on your preference.
- Broiling time is short; monitor closely to prevent the cheese from burning.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 45 mg
