Warm Olive and Artichoke Cheese Dip
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
- 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
- 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
- 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
- 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
- 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
- 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
- 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.