Description
This Cheesy Baked Olive Dip is a creamy, savory appetizer perfect for entertaining. It combines full-fat sour cream and cream cheese with garlic, mozzarella, Parmesan, and a mix of black and green olives. Baked to golden perfection and topped with fresh parsley, it’s delicious served warm with sliced French baguette.
Ingredients
Scale
Dairy
- 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
Produce
- 2 cloves garlic, minced
- fresh chopped parsley for garnish
Pantry
- 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
Other
- Sliced French baguette for serving
Instructions
- Preheat the oven: Heat your oven to 350 degrees Fahrenheit to prepare for baking the dip.
- Mix the base: In a mixing bowl, combine the room temperature sour cream, cream cheese, minced garlic, half of the shredded mozzarella, half of the shredded Parmesan, salt, and pepper. Stir thoroughly until the mixture is smooth and well blended.
- Add the olives: Gently fold in the halved or sliced black and green olives into the creamy mixture, ensuring they are evenly distributed without breaking apart.
- Transfer to baking dish: Grease a 9×9 inch baking dish or a medium-sized cast iron skillet. Spread the olive mixture in an even layer in the dish.
- Top with cheese: Sprinkle the remaining mozzarella and Parmesan evenly over the top of the dip.
- Bake: Place the dish in the oven and bake for 30 minutes until bubbly and set.
- Broil to finish: Turn on the broiler and broil the dip for 2 minutes or until the mozzarella on top turns dark golden brown, watching carefully to prevent burning.
- Garnish and serve: Remove from oven and garnish with fresh chopped parsley. Serve warm with sliced French baguette for dipping.
Notes
- Let the cream cheese and sour cream come to room temperature before mixing to ensure a smooth, creamy base.
- Reserving a handful of olives to add on top after baking adds a nice presentation touch and highlights the olive flavor.
- Use a cast iron skillet for even heat distribution and a rustic presentation option.
- Serve immediately for best texture and flavor, as it tastes best warm.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 45 mg
