Description
This Cheesy Baked Olive Dip is a creamy, flavorful appetizer perfect for entertaining. Made with full-fat sour cream, cream cheese, mozzarella, Parmesan, and a mix of black and green olives, it’s baked to golden perfection and served warm with crusty French baguette slices.
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
Garnish
- Fresh chopped parsley, for garnish
- Sliced French baguette, for serving
Instructions
- Preheat Oven: Heat your oven to 350 degrees Fahrenheit to prepare for baking the dip.
- Mix Base Ingredients: In a mixing bowl, combine the sour cream, cream cheese, minced garlic, half of the shredded mozzarella, half of the shredded Parmesan, a few hearty pinches of kosher salt, and a pinch of fresh cracked pepper. Mix thoroughly until the mixture is well combined and smooth.
- Fold in Olives: Gently fold the 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 a medium sized cast iron skillet to prevent sticking. Transfer the olive cream cheese mixture into the dish and spread it out evenly.
- Add Cheese Topping: Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top of the dip to create a cheesy crust.
- Bake: Place the dish in the preheated oven and bake for 30 minutes until the dip is hot and bubbly.
- Broil for Color: Switch the oven to broil and cook for 1-2 minutes until the top mozzarella cheese turns dark golden brown, watching closely to avoid burning.
- Garnish and Serve: Remove the dip from the oven, garnish with fresh chopped parsley, and serve immediately with sliced French baguette for dipping. Enjoy your warm, cheesy olive dip!
Notes
- Ensure both the cream cheese and sour cream are at room temperature before mixing for the smoothest consistency; letting them sit for 30-60 minutes works well.
- For a prettier presentation, reserve a handful of olives before folding them into the dip and scatter them on top before baking or garnish after baking with parsley.
- This dip pairs wonderfully with crusty bread, crackers, or fresh vegetable sticks for varied serving options.
- Adjust salt carefully as the olives and cheeses already contribute saltiness to the dip.
- Use full-fat dairy for best texture and flavor; low-fat versions may result in a less creamy dip.
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
