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Cheesy Baked Olive Dip

Cheesy baked olive dip with a thick, creamy base and bubbly golden cheese on top. Loaded with sliced green and black olives and finished with a stretchy mozzarella pull.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

cream cheese
  • 8 oz cream cheese softened
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 1 cup shredded mozzarella divided
  • 0.5 cup grated Parmesan
  • 1 cup pimento-stuffed green olives sliced
  • 0.5 cup black olives sliced
  • 2 cloves garlic minced
  • 2 green onions sliced
  • 1 Toasted baguette slices or crackers for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375F and grease a small baking dish with a thin coating so the dip releases easily.
  2. Mix the cream cheese, mayonnaise, sour cream, 1 cup shredded mozzarella, Parmesan, and garlic until completely smooth with no visible cream cheese lumps.
Add olives and bake
  1. Fold in the pimento-stuffed green olives, black olives, and green onions so the dip is evenly studded throughout.
  2. Spread the mixture into the baking dish and top with the remaining mozzarella to form a melty browned layer.
  3. Bake for 22-25 minutes at 375F until bubbly at the edges and golden on top, with the cheese visibly melted and slightly browned.
Serve
  1. Serve hot with toasted baguette slices or crackers, making sure each scoop has both creamy dip and melted cheese.

Notes

For the smoothest texture, make sure the cream cheese is fully softened before mixing. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave until hot throughout; freezing is not recommended because the dairy can break. For a lighter option, use light mayonnaise and light sour cream to reduce total fat while keeping the same baked, bubbly top.