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Cheesy Baked Olive Dip

Cheesy baked olive dip with a bubbly, golden top—made by mixing cream cheese, mayo, sour cream, mozzarella, Parmesan, garlic, and sliced olives, then baking until hot and stretchy. Serve it warm with toasted baguette slices or crackers for an easy American appetizer.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 375F, and grease a small baking dish. Set it aside so it’s ready for spreading.
  2. Mix cream cheese, mayonnaise, sour cream, 1 cup shredded mozzarella, Parmesan, and garlic until smooth. Stop when the mixture looks uniform and creamy with no lumps.
  3. Fold in pimento-stuffed green olives, black olives, and green onions. Stir just until the olives and onions are evenly distributed.
  4. Spread the mixture into the greased dish. Smooth the top so it bakes evenly.
Bake and serve
  1. Top with the remaining shredded mozzarella. Cover the surface so it melts into a stretchy layer.
  2. Bake for 22-25 minutes at 375F until bubbly and golden on top. Look for active bubbling around the edges and a browned, set surface.
  3. Serve hot with toasted baguette slices or crackers. Pairing it while it’s steamy helps the cheese pull and keeps the dip thick.

Notes

For best melt and flavor, use softened cream cheese so the mix stays smooth. Refrigerate leftovers in a covered container for up to 3 days; reheat in the oven at 350F until hot through. Freezing isn’t recommended because the creamy dairy can separate after thawing. For a lighter option, swap the sour cream for plain low-fat Greek yogurt to reduce fat while keeping a tangy dip.