Ingredients
Equipment
Method
- Step 1: In the bowl of your food processor, combine the softened cream cheese and mayonnaise. Blend until super smooth and no lumps remain.
- Step 2: Add the onion powder and your desired amount of garlic powder. Blend again to ensure the flavors are perfectly distributed.
- Step 3: Toss in the drained green olives. Pulse the food processor until the olives are fully incorporated and you reach your desired level of chunkiness (from super smooth to a little chunky).
- Step 4: Start by adding 1 tablespoon of the reserved olive brine. Blend and check the consistency. If you desire a thinner, more dippable texture, add more brine, up to a total of 3 tablespoons, blending after each addition until it's just right.
- Step 5: Transfer the dip to a serving bowl or an airtight container. Cover tightly and refrigerate for at least 2 hours to allow the flavors to meld and deepen, and the dip to firm up.
- Step 6: Before serving, give the dip a good stir. Serve with your favorite crackers, slices of crusty bread, fresh veggie sticks, or pretzel thins.
Notes
Substitutions & Additions: Experiment with different olives like Kalamata or Castelvetrano. Add fresh herbs such as parsley, dill, or chives. For a kick, include red pepper flakes or hot sauce. A tablespoon or two of grated Parmesan cheese or a squeeze of fresh lemon juice can enhance the flavor. For extra briny punch, add a tablespoon of drained capers.
Tips for Success: Ensure cream cheese is softened for a smooth dip. Always taste and adjust seasonings before chilling. The 2-hour chilling time is crucial for flavor development and ideal consistency. This dip can be made 2-3 days in advance.
Storage: Store leftovers in an airtight container in the refrigerator for 3-5 days. Stir before serving. Freezing is not recommended as dairy components may separate and become grainy upon thawing.