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Cheesy Baked Olive Dip

Cheesy baked olive dip combines cream cheese, sharp cheddar, and chopped green and black olives in a warm, bubbling appetizer. Bake it until lightly golden on top, then rest for 5 minutes before serving.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package (8 oz) cream cheese softened
  • 0.5 cup mayonnaise
  • 1.5 cup sharp cheddar cheese shredded
  • 1 cup green olives pimiento-stuffed, drained and chopped
  • 0.5 cup black olives canned, sliced, drained and chopped
  • 0.25 tsp garlic powder
  • 0.125 tsp black pepper

Equipment

  • 1 1-quart baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Lightly grease a 1-quart baking dish.
  3. Stir the cream cheese and mayonnaise together in a medium bowl until smooth.
  4. Mix in the cheddar, green olives, black olives, garlic powder, and black pepper.
  5. Spread the mixture in the prepared dish.
  6. Bake for 20 to 25 minutes, until hot and bubbling around the edges with a lightly golden top.
  7. Let the dip rest for 5 minutes before serving.

Notes

For the smoothest mixture, soften the cream cheese before stirring. Refrigerate leftovers for up to 3 days; freezing is not recommended because the creamy texture may change. For a gluten-free option, serve with gluten-free crackers or vegetables.