Blue Cheese-Stuffed Olive Dip
A creamy, tangy, and briny dip made with blue cheese and green olives, perfect for game nights or parties.
Ingredients
Dip Base
- 1 cup cream cheese, softened room temperature helps blending
- 1/2 cup sour cream you can substitute with Greek yogurt to cut fat
- 1/2 cup blue cheese, crumbled use a milder blue if you prefer
- 1/2 cup green olives, chopped pimiento-stuffed or Castelvetrano add different salt/texture profiles
- 1/4 cup mayonnaise for richness; use light mayo if desired
- 1 tablespoon lemon juice fresh is best
- 1 teaspoon garlic powder
- Salt and pepper to taste reduce added salt if olives are already briny
- Chopped fresh herbs (optional, for garnish) parsley, chives, or dill
Instructions
Preparation
- Beat the softened cream cheese in a mixing bowl until smooth.
- Add the sour cream, crumbled blue cheese, and mayonnaise. Mix until evenly combined and creamy.
- Stir in the chopped green olives, lemon juice, and garlic powder. Season with salt and pepper.
- Taste and adjust for flavor — add more blue cheese for funk or more olives for brine.
- Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes.
- Before serving, stir briefly and garnish with chopped fresh herbs if desired.
Notes
Best served with sturdy dippers like water crackers, rye crisps, or thick-cut vegetable sticks. Store leftovers in an airtight container in the fridge for up to 3–4 days. Can be frozen for up to 1 month, but texture may change. Always use a clean spoon to avoid contamination.