Looking for a delicious and effortless appetizer to serve at your next party or gathering? Look no further than my Green Olive Spread With Cream Cheese recipe. This quick and easy spread is made with just a few ingredients and is the perfect way to add a little something extra to your next cheese platter or cracker tray. Whether you’re hosting a casual get-together or a fancy soirée, this dish is sure to be a hit with your guests. So why wait? Try it out for yourself and see why it’s quickly becoming a crowd-pleaser.
Table of Contents
- Why I love this recipe for Olive Spread with Cream Cheese
- History Behind this Olive Spread with Cream Cheese Recipe
- Ingredients for Green Olive Dip
- How to Make Cream Cheese Olive Dip
- What to Eat with this Olive Spread Recipe
- Storing Olive Cream Cheese Spread
- How long does Green Olive Cheese Spread last in the fridge?
- FAQ for Olive Cream Cheese Dip
- Olive Cream Cheese Spread
Why I love this recipe for Olive Spread with Cream Cheese
There are several reasons why this recipe for Olive Spread with Cream Cheese has become one of my top favorite appetizers to serve:
- Easy to prepare. It’s incredibly easy to make and requires minimal ingredients (only five, all of which are usually in my pantry and refrigerator), making it a great option for a quick and effortless appetizer hors d’oeuvres.
- Bold, yet well balanced. The crisp, tanginess of bright green olives is accentuated by the addition of sour cream, grated onion and olive brine (from the olive jar), and then balanced by the addition of soft, mild cream cheese. The resulting combination is both creamy and sharp – and irresistible!
- Versatile. You can serve this spread with crackers, toast points, as a dip with celery small celery stalks, or as part of a charcuterie board – making it a versatile option for any occasion.
- Can be made ahead. This olive spread can be prepared in advance, making it a great option for entertaining or parties.
History Behind this Olive Spread with Cream Cheese Recipe
My childhood best friend Katey Hartwell asked me to create a copycat recipe for a delicious store-bought green olive dip (or spread) that is only available in Mexico. After some online research and a few phone calls, we were able to identify the crucial ingredients for our homemade recipe.
Reviewing the list, I realized that most of the ingredients were quite similar to those in my family recipe for Benedictine Cheese – including cream cheese, sour cream and onion. Starting there, I replaced the cucumber with Manzanilla green olives stuffed with pimiento. Tossing in a touch of olive juice added brightness and boosted the olive flavor. Presto! This Green Olive Cheese Spread was born. Since its creation, I’ve served this dish multiple times to rave reviews, even from those who typically don’t enjoy green olives.
Ingredients for Green Olive Dip
Tangy and crisp with a complex flavor profile (slightly smoky, nutty briny), Manzanilla green olives stuffed with pimiento are the star in this heavenly spread. Here’s a quick review of the five ingredients you’ll need:
- Manzanilla olives (small green olives stuffed with pimiento) – you can substitute other green olives or black olives, but I think the flavor is best with Manzanilla
- Cream cheese
- Sour cream
- Olive juice – from the olive jar; it’s the brine the olives have been marinating in
- Yellow onion – can substitute red onion; for a milder flavor use shallots or green onion
Olive Dip Add-Ins
The flavor in this dish is incredibly bold, but if you want to amp it up even further, you could add:
- Chopped garlic or garlic powder
- Grated Cheddar cheese
- chopped herbs – like fresh chives, parsley or dill (these will add nice color to the dip)
How to Make Cream Cheese Olive Dip
In less than 10 minutes, you can have this dip in the refrigerator chilling:
- Blend cream cheese and sour cream.
Place cream cheese and sour cream in a small food processor or a blender. Pulse until smooth and well mixed, stopping to scrape down the sides of bowl a few times.
- Add olive juice.
Add 1 1/2 tablespoons olive juice to cheese mixture in processor bowl. Set aside 2 to 4 olives for garnish.
- Add olives and onion; blend.
Drain remaining olives; add to cheese mixture, along with grated onion. Process until olives are finely chopped and well blended into the cream cheese mixture. Again, stop to scrape down the sides of the bowl a few times. Taste and adjust seasonings as needed. (Shouldn’t need any salt.)
- Cover and refrigerate.
Cover and refrigerate for at least 1 hour. (If needed, this dip can be served in less than an hour; I think it tastes best when the flavors have had time to blend.) Garnish with reserved olives – sliced or chopped.
What to Eat with this Olive Spread Recipe
Serve this delectable spread with crackers or toast points – or as a dip with celery stalks. Plus, it’s a great addition to a charcuterie board. Just spoon the olive spread in a small bowl and place on your board. And, it’s delicious paired with Robert’s Vodka Martini with a Twist!
Storing Olive Cream Cheese Spread
To store prepared spread, cover with plastic wrap and refrigerate.
How long does Green Olive Cheese Spread last in the fridge?
This cheese spread is best eaten within 2 days of preparing. Any longer and it can become a bit watery.
Can Olive Dip with Cream Cheese be frozen?
Yes, you can freeze this dish, but the texture will change and the flavor will be somewhat diminished.
FAQ for Olive Cream Cheese Dip
This olive cream cheese spread is tangy and crisp and slightly smoky, with a touch of sweetness from the cream cheese.
Yes ,you can used canned olives. Try to find Manzanilla olives – their flavor profile works best (details on the olives used should be on the label).
Pimentos (or pimientos) are small, mild red chili peppers often called cherry peppers.
Not always. While olive tapenade is a type of olive spread, it usually is comprised of chopped olives, anchovies, sometimes capers, garlic and parsley. It doesn’t contain any dairy. An olive spread, on the other hand, can also contain cheese, sour cream, etc.
- 8 ounces cream cheese, softened and cut into 1-inch squares
- 1/4 cup sour cream
- 1 1/2 tablespoons olive juice (from the jar), or more to taste
- 1 (5.75 ounce) jar Manzanilla olives (green olives stuffed with pimiento) – around 3/4 heaping cup
- 1 tablespoon grated yellow onion, moisture squeezed out
- Crackers, toast points or celery, for serving
- Place cream cheese and sour cream in a small food processor or a blender. Pulse until smooth and well mixed, stopping to scrape down the sides of bowl a few times.
- Add 1 1/2 tablespoons olive juice to cheese mixture in processor bowl. Set aside 2 to 4 olives for garnish.
- Drain remaining olives; add to cheese mixture, along with grated onion. Process until olives are finely chopped and well blended into the cream cheese mixture. Again, stop to scrape down the sides of the bowl a few times. Taste and adjust seasonings as needed. (Shouldn’t need any salt.)
- Cover and refrigerate for at least 1 hour (see Note below). Garnish with reserved olives – sliced or chopped – and serve with crackers, toast points or celery.
Make ahead: Can be prepared up to 2 days ahead, covered and refrigerated.
Note on chilling time: If needed, this dip can be served in less than an hour; I think it tastes best when the flavors have had time to blend.
- Category: quick and easy
- Method: No cook
- Cuisine: Mediterranean
Keywords: green olive, cream cheese