Description
Cheesy Baked Olive Dip is a rich and creamy appetizer featuring full-fat sour cream and cream cheese blended with garlic, mozzarella, Parmesan, and a mix of black and green olives. Baked until bubbly and golden, this dip is perfect for serving warm with crusty bread.
Ingredients
Scale
Dairy and Base
- 8 oz. full fat sour cream, room temperature
- 8 oz. full fat cream cheese, room temperature
- 8 oz. shredded mozzarella, divided
- 2 oz. shredded Parmesan, divided
Other
- 2 cloves garlic, minced
- 1 (6 oz.) can pitted medium black olives, halved or sliced
- 1 (6 oz.) can pitted green olives, halved or sliced
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Instructions
- Preheat Oven: Heat your oven to 350 degrees Fahrenheit to prepare for baking the dip.
- Mix Ingredients: In a bowl, combine the sour cream, cream cheese, minced garlic, half of the shredded mozzarella, half of the Parmesan, and add a few hearty pinches of kosher salt along with a pinch of fresh cracked pepper. Mix thoroughly until the mixture is smooth and well combined.
- Fold in Olives: Gently fold the halved or sliced black and green olives into the cream cheese mixture to evenly distribute them without breaking them up too much.
- Transfer to Baking Dish: Grease a 9×9 inch baking dish or medium-sized cast iron skillet, then transfer the olive dip mixture into it. Spread the mixture in an even layer.
- Add Cheese Topping: Sprinkle the remaining mozzarella and Parmesan evenly over the top of the dip.
- Bake the Dip: Place the dip in the oven and bake for 30 minutes until bubbly and hot in the center.
- Broil for Color: After baking, switch your oven to broil and place the dip under the broiler for 2 minutes or until the mozzarella on top turns a dark golden brown. Watch carefully to avoid burning.
- Garnish and Serve: Garnish the baked dip with fresh chopped parsley. Serve warm with sliced French baguette or your preferred dipping bread. Enjoy!
Notes
- Allow the cream cheese and sour cream to come to room temperature before mixing for a smoother, easier blend.
- For a more visually appealing presentation, reserve a handful of olives to scatter on top after baking along with the parsley garnish.
- Use a cast iron skillet for better heat retention and even cooking if available; otherwise, a greased baking dish works well.
- Adjust salt and pepper according to taste; olives add salty flavor so taste before adding extra salt.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 55 mg
