Print

Kalamata Olive Dip Recipe

4.9 from 98 reviews

This creamy and flavorful Kalamata Olive Dip combines briny kalamata olives with smooth cream cheese, garlic, and dried onion for a quick and easy appetizer. Perfect for serving with pita chips or crackers, this no-cook recipe is ready in minutes using a food processor to blend all ingredients into a delicious Mediterranean-inspired spread.

Ingredients

Scale

Main Ingredients

  • 250 grams (8.8 oz) kalamata olives, pitted and drained, reserving some brine, not rinsed
  • 250 grams (8.8 oz) cream cheese, softened to room temperature
  • 1 tablespoon olive brine (reserved from the olives)
  • 1 tablespoon dried onion
  • 1 teaspoon garlic powder

To Serve

  • Pita chips or crackers

Instructions

  1. Roughly chop the olives: Place the pitted kalamata olives into the food processor and blitz for about 5 seconds to roughly chop them. Remove the lid and use a spatula to scrape down the sides of the bowl to ensure even chopping.
  2. Combine ingredients: Add the softened cream cheese, garlic powder, dried onion, and reserved olive brine to the food processor bowl with the olives. Blitz again for about 5 seconds, scrape down the sides, and blitz once more to blend all ingredients into a smooth, combined dip.
  3. Serve the dip: Transfer the olive dip into a serving bowl using a spatula. Provide a cheese knife and arrange pita chips or crackers around the bowl for dipping and spreading.

Notes

  • Kalamata olives: Use a full 250-gram jar of kalamata olives, draining but reserving some of the brine. Do not rinse the olives to maintain flavor.
  • Cream cheese: Soften the cream cheese to room temperature before blending for easier mixing and a smoother texture.
  • Dried onion: This ingredient provides a rich onion flavor without the tears and prep time. If substituting with onion powder, reduce the quantity to 1 teaspoon.

Keywords: kalamata olive dip, olive dip, cream cheese dip, Mediterranean appetizer, easy dip, no cook dip, party appetizer