Name: Kalamata Olive Dip Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 250 grams (8.8 oz) kalamata olives, pitted and drained (reserve some olive brine, do not rinse olives); 250 grams (8.8 oz) cream cheese; 1 tablespoon olive brine; 1 tablespoon dried onion; 1 teaspoon garlic powder; Pita chips or crackers, for serving

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Introduction

This Kalamata Olive Dip is a flavorful and creamy spread perfect for parties or casual snacking. Made with tangy olives and smooth cream cheese, it pairs wonderfully with pita chips or crackers for an easy appetizer.

A white plate sits on a white marbled texture, filled with pita chips arranged in a circular pattern. The pita chips are golden with a slightly toasted look, sprinkled with herbs and small dark seeds. In the center of the plate is a small mound of creamy, light brown dip topped with several halved dark purple olives. The textures show the crunchiness of the pita chips contrasting with the smoothness of the dip. A gray textured cloth is partially visible around the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 grams (8.8 oz) kalamata olives, pitted and drained (reserve some brine, do not rinse)
250 grams (8.8 oz) cream cheese
1 tbsp olive brine
1 tbsp dried onion
1 tsp garlic powder
Pita chips or crackers, for serving

Instructions

Step 1: Place the pitted kalamata olives in the bowl of a food processor. Pulse for about 5 seconds until they are roughly chopped. Remove the lid and scrape down the sides of the bowl with a spatula.
Step 2: Add the cream cheese, garlic powder, dried onion, and olive brine to the olives in the processor. Pulse again for 5 seconds, scrape down the bowl once more, then pulse a final time until the mixture is well combined.
Step 3: Transfer the dip into a serving bowl using a spatula. Serve with pita chips or crackers alongside for spreading.

Tips & Variations

For extra flavor, add a handful of chopped fresh parsley or a squeeze of lemon juice before blending.
If you prefer a chunkier texture, pulse the mixture less to keep some olive pieces intact.
Swap dried onion for finely chopped fresh shallots for a milder taste.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for 15 minutes to soften. Stir gently if separated. This dip is best enjoyed fresh but can be refrigerated and served chilled.

How to Serve

A white round plate on a white marbled texture surface holds a small bowl filled with a creamy, light brown dip topped with dark purple olive slices. Around the bowl, there is a layer of crispy, golden pita chips sprinkled with herbs and spices, arranged evenly in a circle. The pita chips show light browning and some texture from the seasoning. A gray textured cloth is partly visible under the plate on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of olives?

Yes, though kalamata olives provide a distinct tangy flavor, you can substitute with black or green olives. Keep in mind the taste and saltiness may vary.

Can I make this dip ahead of time?

Absolutely. Prepare the dip a day in advance to allow the flavors to meld. Keep it refrigerated and bring it to room temperature before serving for the best texture and taste.