Warm Olive and Artichoke Cheese Dip: A Savory Showstopper for Every Party

There’s something irresistibly comforting about a hot, melty dip that instantly gets scooped up the second it hits the table. This Warm Olive and Artichoke Cheese Dip brings together creamy cheeses, briny olives, and tender artichokes for a rich, indulgent bite that feels fancy without requiring any culinary gymnastics. Perfect as part of your go-to rotation of olive appetizer ideas, this dip is the ultimate answer to what to bring to a gathering when you want something easy, flavorful, and a little out of the ordinary. If you’ve ever enjoyed a green olive dip or have looked up how to make olive dip and weren’t thrilled with the results, this recipe is about to change your appetizer game forever.

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Warm Olive and Artichoke Cheese Dip

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine American

Servings 6

Equipment

• Mixing bowls For combining the creamy base and mixing the full dip.
• Hand mixer or sturdy spoon A mixer makes combining the cream cheese and other ingredients easier, but elbow grease works fine.
• Cutting board and knife For prepping olives, artichokes, and garlic.
• Oven-safe baking dish A small 8x8-inch dish or a deep pie plate works perfectly.
• Serving utensils A small serving spoon or spreading knife will do.
• Alternative: Cast iron skillet If you like a rustic presentation and want the dip to stay warm longer on the table.

Ingredients

  

Dairy and Cheese

• 1 8 oz package cream cheese, softened
• ½ cup sour cream
• ½ cup mayonnaise
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Vegetables

• 1 cup chopped artichoke hearts canned or jarred, drained
• ½ cup chopped green olives Castelvetrano or manzanilla recommended
• 2 cloves garlic minced
• 2 tablespoons finely chopped shallots or red onion

Herbs and Seasonings

• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes optional
• ¼ teaspoon black pepper
• Salt to taste note: olives and cheeses are already salty, so use with care

Optional Enhancements

• 1 tablespoon lemon juice or zest for brightness
• 1 tablespoon olive oil for drizzling on top before baking
• Extra olives or Parmesan for garnish

Instructions

 

Preheat and Prep

1. Start by preheating your oven to 375°F (190°C). Lightly grease your baking dish with nonstick spray or olive oil.

Make the Creamy Base

1. In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat until smooth using a hand mixer or mash thoroughly with a fork and spoon. This is your foundational layer—rich, creamy, and indulgent.

Add the Flavor

1. Stir in the mozzarella, Parmesan, garlic, shallots, parsley, oregano, red pepper flakes, and black pepper. Add lemon juice or zest if using—it lifts the richness of the dish beautifully.

Fold in the Veggies

1. Gently fold in the chopped artichoke hearts and green olives. At this point, it should start smelling like the best version of a green olive & garlic veggie dip.

Transfer and Top

1. Spread the mixture evenly in your baking dish. Drizzle with a little olive oil and top with extra Parmesan or olives if desired.

Bake Until Golden

1. Place the dish in the oven and bake for about 25 minutes, or until the top is lightly golden and the edges are bubbly. Let it rest for a few minutes before serving—it’ll thicken slightly as it cools, making it easier to scoop.

Serve It Up

1. Serve warm with toasted baguette slices, pita chips, flatbread, or crunchy vegetables. It’s also fantastic spooned over warm crostini for an elevated take on Italian dips appetizers.

Pairings

This dip is rich and briny, so pairing it with crisp, clean sides and drinks helps balance the overall flavor.

Breads and Crackers

• Toasted crostini or baguette slices
  
• Crunchy pita chips
  
• Buttery crackers
  
• Rustic flatbreads or naan pieces

Vegetables

• Celery sticks
  
• Sliced cucumbers
  
• Sweet bell pepper strips
  
• Endive leaves (for a touch of bitterness)

Beverages

• Dry white wines like Sauvignon Blanc or Pinot Grigio
  
• Sparkling wine or Champagne to cut through the richness
  
• Citrus-forward cocktails like a lemon gin fizz
  
• For non-alcoholic options, try sparkling water with lime or a tart cranberry spritzer

FAQs

1. What type of olives work best for this dip?

Green olives, especially Castelvetrano, are ideal. They offer a meaty texture and mild brininess without being overpowering. If you're after a sharper flavor, kalamata olives work too, but use them sparingly or mix them with milder varieties. You can even adapt a tapenade recipe olive style by blending both.

2. Can I use low-fat cream cheese or sour cream?

You can substitute low-fat versions, but note that the texture may be slightly thinner and less decadent. For the best result in this olive dip cream cheese base, stick to full-fat dairy if possible.

3. What protein could I add to make it heartier?

Diced cooked chicken or crumbled bacon both blend in nicely. They add body and umami without taking away from the dip’s original flavor profile. For a pescatarian twist, chopped cooked shrimp pairs well too.

4. Is this dip freezer-friendly?

It’s best served fresh or refrigerated, not frozen. The dairy can separate during thawing, causing an unappealing texture. You can make it a day ahead, refrigerate it, then bake it just before serving.

5. Can this dip be turned into a spread or used cold?

Absolutely! Let it cool fully and refrigerate it. The texture tightens into a delicious, spreadable form, perfect for crackers or sandwiches—similar to a chunky olive spread recipe. In fact, some folks prefer it this way as part of a cold appetizer platter.