Description
The Cheesy Baked Olive Dip is the ultimate appetizer for any occasion. Combining the creamy richness of sour cream and cream cheese with the tangy bite of black and green olives, this dip is a flavor-packed dish that’s sure to please any crowd. It’s topped with a golden, bubbly layer of mozzarella and Parmesan, creating an irresistible crust that pairs perfectly with crunchy slices of French baguette.
Ingredients
8 oz. full fat sour cream, room temperature
8 oz. full fat cream cheese, room temperature
2 cloves garlic, minced
8 oz. shredded mozzarella, divided
2 oz. shredded Parmesan, divided
1 (6 oz.) can pitted medium black olives, halved or sliced
1 (6 oz.) can pitted green olives, halved or sliced
Kosher salt
Fresh cracked pepper
Instructions
Preheat oven to 350°F (175°C).
In a mixing bowl, combine the sour cream, cream cheese, minced garlic, half of the shredded mozzarella, half of the shredded Parmesan, a few hearty pinches of salt, and a pinch of fresh cracked pepper. Mix until well combined.
Gently fold in the sliced black and green olives.
Transfer the mixture to a greased 9×9 baking dish or medium-sized cast iron skillet, spreading it out evenly.
Top with the remaining mozzarella and Parmesan cheese.
Bake for 25-30 minutes, or until the dip is hot and bubbly.
Broil for an additional 1-2 minutes, or until the cheese on top becomes golden brown.
Garnish with fresh chopped parsley and serve with sliced French baguette.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320