5-min cream cheese olive dip recipe

A bowl of olive and cream cheese dip with crackers around it.

5 from 47 votes

5-min cream cheese olive dip 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!

Prep Time1

Cook Time4

Course: Appetizer, Side Dish, Snack

Cuisine: American, Fusion

Servings: people

Calories: 160kcal

Author: Zen

Equipment

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!
Fork

Ingredients

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

Instructions

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)

Notes

Note: if you've taken the cream cheese out early to soften it, you may want to leave the dip in the fridge for 15-30 minutes before serving to chill it.

If you've made too much, store the extra in the fridge for no more than 2-3 days in an airtight container.

This olive dip with cream cheese doubles up as a spread for sandwiches- to get it more spreadable, add more mayonnaise.

Note: the nutritional information is an estimateautomatically calculated using the WPRM recipe maker and I am not responsible for its veracity.

Nutrition