Jump to Recipe
A super easy, 5-minute olive dip recipe with cream cheese that has everyone asking for seconds! Made with 3 simple ingredients, this easy appetizer can be made ahead of time so you don't have to stress on the day of your dinner party or picnic!
Why make this
- It only takes 5 minutes to make: this creamy olive dip is perfect for an olive lover who is short on time.
- It only requires 3 ingredients, but you can easily vary it with the addition of 1 or 2 household ingredients, such as garlic and onion.
- But this creamy dip with olive still packs a lot of flavor!
- And it can also be used as an olive flavor spread, perfect with toast as a side for breakfast.
- It's cheaper than buying pre-made dip! If you're on a budget, here are my top 10 tips for saving money in an Asian kitchen.
Note: for other picnic recipes for summer that require few ingredients, you may want to try this Chinese cucumber salad.
What to serve with
- Crudites/ sliced fresh veggies such as carrots and cucumbers
- Pita chips
- Ritz crackers
- Bagel chips
- Tortilla chips
- Melba toast
- Potato chips
- I find it easy enough to mash the cream cheese straight out of the fridge, once the mayo and olive brine has been added but you can take the cream cheese out 15 minutes before hand if you want it softer.
- The secret ingredient is the olive brine- add 1-2 tablespoons to your dip.
- Keep the rest for your pasta sauce and what not!
- If you want your dip to look more appetising, use Manzanilla olives (green olives with pimento)- regular green or black olives taste good too but the bright red of the pimento makes the olive dip look better
- The secret to making this dip in 5-minutes is to blitz the olives in the food processor instead of mincing them by hand.
- You want to do it in 2 lots, so that you get olives of 2 different sizes, to give this cream cheese spread/ cream cheese dip more texture.
- Don't overdo it as we're not trying to pulverise the olives- try give it a few whirls
- There are so few ingredients in this green olive dip, each one has to work extra hard, so make sure you use the good stuff.
- Use full fat cream cheese to give this olive spread a creamy texture.
- Kewpie mayonnaise gives it more of a punch, but if you only have regular mayo, you can add a pinch of sugar and chicken stock powder to DIY your own Japanese mayo.
- Add some fresh herbs or Italian seasoning.
- This cream cheese with olives dip can last for 2-3 days in the fridge, so make it the day before your gathering to reduce party stress!
How to store
Keep this easy dip in an airtight container in the fridge for 2-3 days.
- You can serve it chilled or warm- for a hot dip, bake it in the oven with maybe a bit more cream cheese on top. (Taste changes with temperature, so do taste before serving- I find with salty olives, you don't need extra seasoning, but you may feel differently!)
- Add a teaspoon of garlic powder- or more- to give this easy recipe a twist.
- Add minced onions to give it a bit of a bite.
- Sprinkle with green onions to make it more attractive.
- Add black pepper or red pepper flakes for a hint of spice.
Most cream cheese, particularly full-fat ones, are gluten-free. However, do check that they've not been processed in the same facility as crackers and other wheat products to avoid cross-contamination- it should say on the label. If you have celiac disease, you may be interested in these gluten-free dips.
5-minute olive dip recipe with cream cheese
- Air tight container
- Food processor or blender You can use a knife to cut instead, but it will probably end up taking more than 5 minutes in that case!
- 1 block cream cheese I mash it right out of the fridge but you can take it out 15 minutes before if you want it softer
- ½ Cup Kewpie mayonnaise Substitute: regular mayo with a pinch of sugar and chicken stock powder
- 1 Cup processed olives (Before mincing, the olives were 160g or 5.64oz) I used green but you can also use black. Leave a few olives whole and slice them instead of mincing then sprinkle them on top of the dip.
- 1-2 Tablespoons olive brine from the jar of olives
- Divide the olives into 2 batches. Blitz one more finely (but don't make it into olive juice!) and another more chunkily.
- Add the olives to the mayonnaise, cream cheese and olive brine.
- Mash with a fork till well-mixed. You can serve as is with your favorite crackers, and place the sliced olives on top.
- Alternatively, you can make it gooey by heating in the oven. (See recipe post for variations)