Description
A rich and creamy cheesy baked olive dip featuring a blend of sour cream, cream cheese, mozzarella, Parmesan, and black and green olives. Perfectly seasoned and baked to a golden brown, this savory dip is a crowd-pleaser served warm with sliced French baguette.
Ingredients
Scale
Dip Base
- 8 oz. full fat sour cream, room temperature
- 8 oz. full fat cream cheese, room temperature
- 2 cloves garlic, minced
Cheese
- 8 oz. shredded mozzarella, divided
- 2 oz. shredded Parmesan, divided
Olives
- 1 (6 oz.) can pitted medium black olives, halved or sliced
- 1 (6 oz.) can pitted green olives, halved or sliced
Seasonings and Garnish
- Kosher salt
- Fresh cracked pepper
- Fresh chopped parsley (for garnish)
- Sliced French baguette (for serving)
Instructions
- Preheat Oven: Heat your oven to 350 degrees Fahrenheit to prepare for baking the dip.
- Mix Base Ingredients: In a bowl, combine the sour cream, cream cheese, minced garlic, half of the shredded mozzarella and Parmesan cheeses, along with several hearty pinches of kosher salt and a pinch of fresh cracked pepper. Mix thoroughly until smooth and well combined.
- Fold in Olives: Gently fold in the halved or sliced black and green olives, ensuring they are evenly distributed without breaking them up too much.
- Transfer to Baking Dish: Grease a 9×9 inch baking dish or medium cast iron skillet, then spread the olive dip mixture evenly in the dish. Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top.
- Bake: Place the dish in the oven and bake for 30 minutes, until the dip is hot and bubbly.
- Broil for Color: Switch the oven to broil and cook the dip for 2 minutes or until the mozzarella topping turns a dark golden brown. Watch carefully to avoid burning.
- Garnish and Serve: Remove from oven, garnish with fresh chopped parsley, and serve warm with sliced French baguette for dipping. Enjoy!
Notes
- Allow the cream cheese and sour cream to come to room temperature beforehand for the smoothest mixture; about 30-60 minutes on the counter depending on ambient temperature.
- For an attractive presentation when serving guests, reserve a handful of olives and sprinkle them on top of the baked dip before garnishing with parsley.
- You can substitute mozzarella with another mild melting cheese if preferred, but mozzarella gives the best stretchy texture.
- Use a cast iron skillet if possible for even baking and rustic presentation, otherwise a glass or ceramic baking dish works well.
- Serve immediately after baking for the best gooey texture and flavor.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 45 mg
