Cream Cheese Olive Dip (Printable Version)

Creamy, tangy dip loaded with chopped green and black olives. Ready in 10 minutes, perfect for parties and gatherings.

# What You Need:

01 - 8 oz cream cheese, softened

02 - 1/3 cup sour cream

03 - 1/2 cup pitted green olives, finely chopped

04 - 1/2 cup pitted black olives, finely chopped

05 - 2 tablespoons green onions, finely sliced

06 - 1 clove garlic, minced

07 - 1 tablespoon fresh parsley, finely chopped

08 - 1 teaspoon lemon juice

09 - 1/4 teaspoon freshly ground black pepper

01 - Combine softened cream cheese and sour cream in medium bowl. Mix until smooth and creamy.

02 - Add chopped green and black olives, green onions, parsley, garlic, lemon juice, and black pepper. Mix thoroughly.

03 - Taste mixture and adjust seasoning with additional lemon juice or pepper if needed.

04 - Transfer to serving bowl and refrigerate minimum 30 minutes to meld flavors. Serve chilled with crackers, pita chips, or vegetable sticks.

01 -

It comes together in literally ten minutes with ingredients you probably already have in your fridge
The combination of creamy and briny is somehow addictive and disappears from parties faster than anything else

02 -

Cold cream cheese is impossible to work with and leaves you with tiny lumps, so take it out at least an hour before you start
Making this a day ahead is actually better because the olives have time to really infuse the creamy base

03 -

Chop your olives into small, uniform pieces so every bite gets that perfect distribution without any overwhelming chunks
Pat the olives dry with paper towels before chopping to prevent the dip from becoming too watery