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Cheesy Baked Olive Dip

Cheesy baked olive dip combines cream cheese, pimento-stuffed green olives, and sharp cheddar in a bubbling, hot appetizer. Bake it in a 1-quart dish and serve after a brief rest.
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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: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 block (8 oz) cream cheese softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 cup green olives pimento-stuffed, chopped
  • 1 cup sharp cheddar cheese shredded
  • 0.25 teaspoon garlic powder
  • 0.125 teaspoon 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. In a medium bowl, stir the cream cheese, sour cream, and mayonnaise until smooth.
  4. Mix in the olives, cheddar, 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.
  7. Let the dip rest for 5 minutes before serving.

Notes

For the smoothest dip, let the cream cheese soften before mixing. Refrigerate leftovers in a covered container for 3 to 4 days; freezing is not recommended because the dairy may become grainy. Plain Greek yogurt can replace the sour cream for a tangier variation.