Save This Recipe
We'll email this post to you, so you can come back to it later!
Salty. Creamy. Scoopable. The kinda thing you set out and suddenly it’s gone and everyone’s asking who made it.
Let me tell you the honest truth: I almost didn’t share this one.
Not because it’s secret (please — secrets don’t live long in my kitchen), but because it’s so simple, I wasn’t sure it even counted as a recipe. I mean… four ingredients. No stove. No oven. No fancy folding or chilling or whisking. Just stir, chill, and scoop.
But every time I make it — and I do mean every time — someone asks for the recipe. And I always laugh and say, “Oh honey, it’s barely even a thing!” And then I rattle it off, right there in the kitchen, usually while someone’s already got a cracker halfway in their mouth.
So here it is. The barely-a-recipe, highly snackable, salty-creamy olive dip I make when I’m short on time and need something people will actually eat. It’s tangy, briny, a little garlicky, and the cream cheese makes it feel like more than the sum of its parts.
Why You’ll Love It (Even If You’re Not a “Green Olive Person”)
-
Four ingredients. No chopping board, no stress.
-
Make-ahead friendly. Actually tastes better after a little fridge time.
-
Customizable. Throw in black olives, feta, or a splash of hot sauce if the mood strikes.
-
Pairs with everything. Ritz, pita chips, celery sticks, a spoon. I don’t judge.
-
Surprisingly fancy-tasting for something you just stirred in a bowl.
Here’s What You’ll Need
-
1 (9 oz.) jar green olives – With or without pimentos. I usually just grab whatever’s on sale. Rough chop ‘em.
-
1 (8 oz.) block cream cheese, softened – Room temp is key for easy mixing.
-
1/2 cup mayonnaise – Full fat, don’t even think about it.
-
1/2 teaspoon garlic powder – Or more, if you like that garlic tang.
To serve:
-
Pita chips, Ritz crackers, or cut-up veggies. Or heck, warm flatbread torn into pieces. It all works.
Let’s Throw It Together (No Mixer Required)
Step 1: Stir the creamy stuff
In a medium bowl, stir the softened cream cheese and mayo until smooth-ish. It doesn’t have to be whipped, just combined. A fork works great. Don’t overthink it.
Step 2: Add the olives and garlic
Toss in your chopped olives and garlic powder. Stir it all together until those little salty green flecks are spread evenly through the dip. Taste it. Add more garlic if you’re feeling bold.
Step 3: Chill
Cover and pop it in the fridge for about 20 minutes. You can skip this if you’re in a hurry, but letting it sit helps the flavors do their thing. Overnight is even better.
Step 4: Serve it up
Scoop it into a cute little bowl (or the mixing bowl if no one’s lookin’). Set out some crackers or chips. Watch it disappear.
Want to Fancy It Up?
This dip’s happy as-is, but here are a few ideas if you’re feeling extra:
-
Add a splash of olive brine for even more tang.
-
Throw in a handful of chopped black olives or kalamata for contrast.
-
Mix in crumbled feta or a pinch of red pepper flakes.
-
Top with a drizzle of olive oil and a sprinkle of paprika if you wanna impress your mother-in-law.
Storing the Leftovers (If There Are Any)
-
Fridge: Keep it covered and it’ll last 3–4 days. The flavors actually deepen overnight.
-
Freezer: Nope. Don’t do it. The texture goes weird.
-
Best plan: Eat it. Then make more.
Before You Go…
This isn’t a “pinned it, never made it” kind of recipe. This is the one you actually pull out when friends stop by, or when you’re standing in your kitchen in pajamas at 9pm thinking, “I just want a little something salty.”
It’s not fussy. It’s not photogenic. But it is dang good.
If you try it — and I hope you do — let me know. Did you riff on it? Did your sister-in-law ask for the recipe? Did you eat half before the guests arrived? (You wouldn’t be the first.)
4-Ingredient Olive Dip
Ingredients
- 1 (9 oz.) jar green olives, with or without pimentos, roughly chopped
- 1 (8 oz.) package cream cheese, room temperature
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- pita chips, for serving
- ritz crackers, for serving
Instructions
- In a medium mixing bowl, combine cream cheese and mayonnaise until smooth.
- Stir in chopped green olives and garlic powder until evenly incorporated.
- Refrigerate for at least 20 minutes to chill and develop flavor.
- Serve with pita chips, Ritz crackers, or raw veggies. Enjoy!
Notes