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Cheesy Baked Olive Dip

Cheesy baked olive dip with a creamy, smooth base and bubbly golden top. Baked at 375°F with sliced green and black olives for melty, stretchy mozzarella.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

cream cheese
  • 8 oz cream cheese softened
  • 0.5 mayonnaise
  • 0.5 sour cream
  • 0.5 mozzarella divided
  • 0.5 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 the dish
  1. Preheat oven to 375°F and grease a small baking dish for easy release.
Make the creamy cheese base
  1. Mix cream cheese, mayonnaise, sour cream, 1 cup mozzarella, Parmesan, and garlic until smooth so the dip bakes evenly.
Add olives and onions
  1. Fold in green olives, black olives, and green onions so each bite has olive flavor throughout.
Assemble and top with mozzarella
  1. Spread the mixture into the baking dish and top with the remaining mozzarella for a golden, bubbly finish.
Bake until golden and bubbling
  1. Bake at 375°F for 22-25 minutes until bubbly and golden on top, with visible melted cheese at the edges.
Serve
  1. Serve hot with toasted baguette slices or crackers for dipping while the cheese stays stretchy.

Notes

For the smoothest texture, use softened cream cheese and mix just until no lumps remain. Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven at 325°F until warmed through; freezing not recommended because the dairy can separate. For a lighter option, swap mayonnaise for plain Greek yogurt to keep the dip tangy while reducing richness.