Easy Creamy Roasted Olive Dip
This easy Mediterranean flavored roasted olive dip will add a ton of flavor to your next vegetable platter or charcuterie board. Roasting the olives for a few minutes brings out more of their flavor and with a few minutes of hands-on time you’ll have a creamy, delicious dip.
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If you are looking for a new, creamy dip for vegetables, chips, or crackers, look no further than this delicious, creamy roasted olive dip.
Roasted olives?
I know – I had never thought about it before, either, before seeing some paired with feta in a recipe. It made me remember how roasting brings out the flavor of produce – which made me think of using them in a lovely, creamy dip, kind of like my favorite onion dip that calls for caramelized onions.
I added the roasted and chopped green and Kalamata olives to a base of cream cheese, sour cream/yogurt, and mayo and embraced the Mediterranean-ness of the Kalamata olives with my favorite DIY Mediterranean spice blend.
After the flavors combined and rested in the fridge, the resulting dip was perfection with all kinds of dippers.
A bowl of this added to a charcuterie board or as the centerpiece of a cut vegetable plate would be perfect for any get-together.
Since it comes together in just minutes after roasting the olives and keeps well in the fridge for days, it’s great to have made ahead of time.
I hope this makes an appearance at your next dinner or party – I’d love to know what you think of it, too!
Creamy Roasted Olive Dip
Ingredients
- green olives
- kalamata olives
- cream cheese
- sour cream or yogurt
- mayonnaise
- vinaigrette dressing (the homemade balsamic or lemon versions would be great)
- Mediterranean spice blend
- red pepper flakes/cayenne (optional)
- pita chips, toasted fresh pita, cut veggies, or crackers for serving
Don’t have a pre-made Mediterranean seasoning on hand? Use this quick recipe.
Supplies Needed
- small baking sheet (I LOVE the USA brand baking sheets!)
- food processor
- bowl, wooden spoon, spatula
- spice grinder (optional if making spice mix)
Directions
You’ll start by tossing the olives with a tablespoon of the vinaigrette on a baking sheet and roasting them for 20 minutes.
While the olives cool, whir up the remaining ingredients in a food processor or blender and transfer to a bowl.
Roughly chop the olives and stir into the creamy base.
Refrigerate for a few hours so the flavors can all combine together into yumminess before serving.
Serve with pita chips, cut up vegetables (broccoli and carrots are my favs), and/or crackers.
I also think it would be lovely on toasted baguette slices, too.
Roasted Olive Dip FAQs
Of course, but it may be more time consuming if mixing my hand. You can use a blender which is almost the same as a food processor (just harder to scrape the sides and remove the dip), a stand mixer (though it will take a while to make it smooth), or by hand (make sure the cream cheese it thoroughly softened).
You can use any olives you’d like, just be aware that canned black olives won’t add as much flavor as green and Kalamata (or Kalamata-type) olives.
If you have spicy brined or flavored olives in a vinaigrette-type sauce (like you find at olive bars), you can roast them in their brine and omit the vinaigrette for roasting.
Actually, there are! Olives contain vitamins like vitamin E (good for skin health and immune system) and antioxidants. There have been some studies that show they are even helpful against osteoporosis. (source)
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Creamy Roasted Olive Dip
Equipment
- food processor or blender
- baking sheet
Ingredients
- 1/4 cup green olives, drained
- 1/4 cup pitted Kalamata olives, drained
- 1 tablespoons + 2 teaspoons vinaigrette dressing homemade version here
- 4 ounces cream cheese, softened
- 1/3 cup sour cream or yogurt
- 2 tablespoons mayonnaise
- 1/4 teaspoon Mediterranean seasoning see homemade seasoning here
- 1/8 teaspoon red pepper flakes or cayenne, optional
- pita wedges, vegetables, crackers to serve
Instructions
- Preheat oven to 400 degrees.
- Combine olives and 1 tablespoon of vinaigrette on a baking sheet. Roast for 20 minutes, stirring at the 10-minute mark. Remove from oven and let cool.
- In the bowl of a food processor (or blender) combine cream cheese, sour cream/yogurt, mayonnaise, 2 teaspoons of the vinaigrette and the Mediterranean seasoning until smooth. Scrape into a bowl with a spatula.
- Chop the roasted olives and stir into the cheese base until combined.
- Cover and refrigerate for at least 2 hours or overnight to allow the flavors to blend.
- Serve with fresh pita, pita chips, cut vegetables, or crackers.
Notes
Nutrition
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