Ingredients
Scale
- 1 cup pitted Kalamata olives, roughly chopped
- 1/2 cup pitted green olives, roughly chopped
- 8 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a medium bowl, combine the chopped Kalamata olives, green olives, cream cheese, mayonnaise, minced garlic, lemon juice, olive oil, oregano, and red pepper flakes (if using).
- Mix all ingredients together until well combined and relatively smooth. Some olive chunks are perfectly fine!
- Season with salt and pepper to taste. Adjust lemon juice or olive oil to your liking.
- Transfer the dip to a serving bowl. Garnish with fresh chopped parsley.
- Serve immediately with crusty bread, pita chips, crackers, or fresh vegetables. For best flavor, chill for at least 30 minutes before serving to allow the flavors to meld.
Notes
For a smoother dip, use an immersion blender or food processor to blend the ingredients. Store leftovers in an airtight container in the refrigerator for up to 3 days. Feel free to experiment with different types of olives, such as Castelvetrano or Niçoise. Add a sprinkle of feta cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg