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Cream cheese olive dip (spread) garnished with chopped kalamata olives and fresh herbs.
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5 from 20 votes

Cream Cheese Olive Dip | Olive Spread Recipe

Cream Cheese Olive Dip is a savory dip that is creamy and easy to make, a perfect appetizer for parties, potlucks, or any holiday gatherings. This can be served with toasted bread or sliced baguette, crackers, and seasonal vegetables for dipping. 
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, snacks
Cuisine: American, Italian, Mediterranean
Diet: Vegetarian
Servings: 4
Calories: 159kcal
Author: Kushi

Equipment

  • Blender or Food processor
  • Bowl

Ingredients

  • ½ cup Olives (I have used pitted kalamata, you ca add black or green or combine your favorite olives)
  • 1 tablespoon Olive juice or brine
  • 2 tablespoon Olive oil
  • 1 Green chile or Serrano or Jalapeno (optional)
  • ½ teaspoon Black peppercorns
  • 8 oz Cream cheese softened
  • 2 to 3 Roasted garlic cloves
  • ¼ cup Milk (optional, to thin down dip if needed)
  • 2 tablespoon Cilantro or Parsley, chopped

Instructions

  • In a blender or food processor, add olives, olive juice, olive oil, pepper, peppercorns, cream cheese, roasted garlic cloves, and milk(optional, only to thin down if needed) and blend until everything is mixed well and the dip is smooth and creamy.
    ½ cup Olives, 1 tablespoon Olive juice or brine, 2 tablespoon Olive oil, 1 Green chile or Serrano or Jalapeno (optional), ½ teaspoon Black peppercorns, 8 oz Cream cheese softened, 2 to 3 Roasted garlic cloves, ¼ cup Milk
  • Transfer this to a bowl and garnish with cilantro and chopped olives.
    2 tablespoon Cilantro or Parsley, chopped
  • Keep it in the refrigerator until you are ready to use. This also helps develop good flavors and also tastes good when served cold or chilled.
  • Serve with cut vegetables of your choice, toasted bread, crusty baguette, or crackers.

Notes

  • To roast the garlic, I just crushed them and sauteed it in olive oil till it became golden brown.
  • Use any fresh herb of your choice. 
  • The salt content in olives and brine was sufficient; hence not added any salt. 
  • The color of the dip varies depending on the type of olives used. 
  • Adding milk is optional. If you want a very thick dip, simply skip this, and for a thinner dip, you can even add water or lemon juice.

Nutrition

Calories: 159kcal | Carbohydrates: 7g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 9mg | Sodium: 814mg | Potassium: 195mg | Fiber: 1g | Sugar: 4g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 229mg | Iron: 0.3mg