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Cheesy Baked Olive Dip

Cheesy baked olive dip with melty mozzarella, creamy base, and sliced green and black olives. Baked at 375°F until bubbly and golden, perfect for dipping toasted baguette slices or crackers.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

cream cheese
  • 8 oz cream cheese softened
mayonnaise
  • 0.5 cup mayonnaise
sour cream
  • 0.5 cup sour cream
shredded mozzarella
  • 1.5 cup shredded mozzarella divided
grated Parmesan
  • 0.5 cup grated Parmesan
pimento-stuffed green olives
  • 1 cup pimento-stuffed green olives sliced
black olives
  • 0.5 cup black olives sliced
garlic
  • 2 clove garlic minced
green onions
  • 2 green onions sliced
toasted baguette slices or crackers
  • 1 toasted baguette slices or crackers for serving

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 375°F and grease a small baking dish, so it’s ready for the dip. Grease lightly and make sure the dish is coated evenly.
  2. Mix cream cheese, mayonnaise, sour cream, 1 cup mozzarella, Parmesan, and garlic until smooth. Continue mixing until the mixture looks uniform with no cream-cheese lumps.
  3. Fold in the green olives, black olives, and green onions until evenly distributed. Stop mixing when you no longer see dry pockets of dairy.
Bake and serve
  1. Spread the mixture into the greased dish and top with the remaining mozzarella. Arrange the mozzarella in an even layer for consistent browning.
  2. Bake for 22-25 minutes until bubbly and golden on top. Look for active bubbling around the edges and a browned, melted surface.
  3. Serve hot with toasted baguette slices or crackers. Use a scoop so each portion gets both cheese and olive pieces.

Notes

Pro tip: soften cream cheese fully at room temperature so the dip turns out smooth instead of grainy. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 325°F oven until warmed through. Freezing isn’t recommended because dairy may separate after thawing. For a lighter swap, use light cream cheese and light sour cream (texture will still be creamy).