The Green Olive Dip (Creamy, Chunky, Completely Addictive)
💚 Scoop it. Spread it. Finish the jar before anyone notices.
Mediterranean sunshine in a jar — briny, creamy, herbaceous, with just enough heat to keep you coming back for one more crostini.
🧾 INGREDIENTS
🫒 The Dip Base
200g / 7 oz full-fat cream cheese, room temperature
150g / 1 cup pitted green olives, roughly chopped
2 tbsp capers, drained and roughly chopped (30 ml)
1 small red pepper, finely diced
2 tbsp extra-virgin olive oil (30 ml)
1 garlic clove, finely grated
1 tbsp fresh lemon juice (15 ml)
½ tsp dried oregano (2.5 ml)
¼ tsp chili flakes (1.25 ml)
¼ tsp cracked black pepper (1.25 ml)
½ tsp fine sea salt (2.5 ml)
🌿 Finishing
3 whole green olives for topping
Fresh mint or parsley leaves
Extra drizzle of olive oil
Flaky sea salt
Extra chili flakes
🍞 To Serve
8–10 toasted crostini or crackers
🔢 INSTRUCTIONS
Remove cream cheese from the fridge 30 minutes before starting — it must be fully softened for a smooth, creamy base. 🧀
Roughly chop the green olives into uneven pieces — some fine, some chunky. This gives the dip its signature rustic texture.
Finely dice the red pepper into small cubes, approximately 5mm / ¼ inch. Pat dry with a paper towel to remove excess moisture.
Roughly chop the drained capers — just a few cuts, enough to release their brine without losing all their texture.
Beat the softened cream cheese in a bowl with a fork until smooth and spreadable. 🫒
Add the grated garlic, lemon juice, olive oil, oregano, chili flakes, salt, and black pepper. Mix until fully incorporated.
Fold in the chopped green olives, diced red pepper, and capers with a spatula. Use wide, slow folds — do not overmix, the chunks must stay visible.
Taste and adjust — more lemon for brightness, more chili for heat, more salt if needed.
Spoon the dip into a small clear glass jar or ceramic bowl, pressing it down gently to remove air pockets. Smooth the surface roughly with the back of a spoon. 🌿
Press 3 whole green olives on top in a small cluster. Tuck one fresh mint or parsley leaf beside them.
Drizzle a thin ribbon of extra-virgin olive oil across the surface. Finish with a pinch of flaky salt and chili flakes.
Serve immediately with golden toasted crostini arranged around the jar — or refrigerate up to 3 days, covered. 🍞
🕒 Prep time: 15 minutes
🔥 Cook time: 0 minutes
🍽️ Servings: 6
⚡ Difficulty: Easy