clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Small bowl holding Green Olive Cheese Spread, with some on a cracker in front and more crackers in back

Olive Cream Cheese Spread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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 olive spread is sure to be a hit with your guests.

  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: around 1 1/2 cups 1x
  • Diet: Gluten Free


  • 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


  1. 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.
  2. Add 1 1/2 tablespoons olive juice to cheese mixture in processor bowl. Set aside 2 to 4 olives for garnish.
  3. 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.)
  4. 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.

  • Author: Lee Clayton Roper
  • Category: quick and easy
  • Method: No cook
  • Cuisine: Mediterranean