This creamy, savory Cheddar Olive Dip is packed with sharp cheddar cheese, briny olives, and a handful of simple ingredients that come together into the most irresistible party dip. Serve it warm or cold — either way, it disappears fast!
A Dip Recipe Everyone Will Ask You For
I have been bringing this Cheddar Olive Dip to every get-together, game day spread, and holiday party for years now and I am always — always — asked for the recipe. It’s one of those dips that sounds simple but the flavor is just absolutely incredible. The sharpness of the cheddar, the salty pop of the olives, the little bit of creamy richness from the cream cheese — it all just pulls together perfectly!
I love recipes that require very little prep time and use ingredients I pretty much always have on hand. This is one of those recipes. You can throw it together in about 10 minutes and have it ready to go into the oven or straight into a bowl to serve cold. It’s the perfect appetizer for busy weeknights, holiday gatherings, or whenever you need something that will wow a crowd without wearing you out in the kitchen. Serve it up with some crackers, toasted baguette slices, or even some fresh veggies and you have a whole snack spread!
Frequently Asked Questions
Can I serve this dip cold instead of baked?
Absolutely! This dip is delicious served cold or at room temperature straight from the bowl. Just mix everything together, cover, and refrigerate for at least an hour so all those flavors have time to really come together. If you prefer it warm and bubbly, then bake it — both ways are fantastic.
What kind of olives should I use?
I use pimiento-stuffed green olives because I love that little pop of color and extra flavor they give. But you can use black olives, Kalamata olives, or a mix of whatever you enjoy most. Just make sure you drain them really well so the dip doesn’t get watery.
Can I use a different type of cheese?
You can! Pepper Jack is a great substitute if you want a little kick. A smoked cheddar would give you an amazing deep, smoky flavor. Colby Jack or a Mexican blend also works really well here. Use what your family enjoys and what is in your budget.
Can I make this ahead of time?
Yes! You can assemble this dip the night before, cover it tightly, and store it in the refrigerator. When you are ready to serve, either pull it out and let it come to room temperature for the cold version or pop it in the oven and bake per the directions. You may need to add a few extra minutes to the baking time since it is starting from a cold state.
Can this be frozen?
I don’t recommend freezing this one. The cream cheese and sour cream tend to separate when thawed and the texture gets a little grainy. It’s best made fresh or stored in the refrigerator for up to 3 days.
How do I store leftover Cheddar Olive Dip?
Allow it to cool fully if it was baked, then transfer it to a covered container and store in the refrigerator for up to 3 days. Reheat individual portions in the microwave in 30-second intervals, stirring in between, until warmed through.
What do I serve with this dip?
My absolute favorite thing to serve alongside this is buttery round crackers or toasted baguette slices. Pita chips are also fantastic. If you want to keep it lighter, sliced cucumbers, bell pepper strips, and celery sticks are all great options. You really can’t go wrong here!
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- cream cheese – make sure this is fully softened before you start or it will be very hard to mix smoothly. Pull it out of the refrigerator about 30-45 minutes ahead of time.
- sour cream – this adds a wonderful creaminess and just a slight tang that balances out all that rich cheesy flavor. You can substitute with plain Greek yogurt if you prefer.
- sharp cheddar cheese – I always recommend shredding your own cheese from a block. Pre-shredded cheese has a coating on it that can make the dip less smooth and creamy. Sharp cheddar gives you the most flavor here.
- pimiento-stuffed green olives – drain them really well and give them a rough chop. The brine from the jar is packed with flavor so you can reserve just a teaspoon or two if you want an extra punch of olive flavor.
- green onions – these add a mild, fresh onion flavor without being overpowering. Use both the white and green parts.
- garlic powder – fresh garlic works here too if that’s what you prefer. Either freshly minced garlic or the jarred garlic will do the job.
- Worcestershire sauce – just a small amount adds a really savory, deep background flavor. Don’t skip it!
- black pepper – freshly cracked pepper really does make a difference here if you have it on hand.
- hot sauce – this is totally optional but even just a dash gives the dip a little warmth without making it spicy. Use your favorite brand.
How to Make Cheddar Olive Dip
Preheat your oven to 350°F if you plan to bake it. Spray a small 1-quart baking dish or a 9-inch pie dish with nonstick cooking spray.
In a large bowl, beat the softened cream cheese until it is smooth and fluffy. You can do this with a hand mixer or just a sturdy spoon if your cream cheese is soft enough. Add the sour cream and mix until fully incorporated and creamy.
Add in the shredded cheddar cheese, chopped olives, green onions, garlic powder, Worcestershire sauce, black pepper, and hot sauce if using. Stir everything together until it is all thoroughly combined.
Spread the mixture evenly into your prepared baking dish. Sprinkle a little extra shredded cheddar over the top if you’d like a nice cheesy crust. Bake uncovered for 20-25 minutes until the dip is hot, bubbly around the edges, and just lightly golden on top.
Remove from the oven and let it rest for about 5 minutes before serving. Garnish with a few extra sliced green onions and some chopped olives on top if you want it to look extra pretty on your table. Serve warm with crackers, toasted bread, or your favorite dippers!
Pro Tips for the Best Cheddar Olive Dip
- Soften your cream cheese properly. This is probably the most important step. If your cream cheese is even a little bit cold, you will end up with lumps in your dip. Pull it out of the refrigerator a good 30-45 minutes before you start mixing. Room temperature cream cheese blends up smooth and creamy every single time.
- Shred your own cheese. I know it’s extra work but it is worth it. Block cheddar melts into the dip so much more smoothly than the pre-shredded bags. Those bags have an anti-caking coating that can make the texture a little grainy. Grab a block and a box grater — it takes two minutes!
- Drain your olives really well. Give them a good drain and even pat them with a paper towel. Too much olive brine in the mix can make the dip loose and watery instead of creamy and thick.
- Don’t overbake it. You just want it hot and bubbly — not dried out. Keep an eye on it after the 20-minute mark. The edges should be bubbling and the top should look set and lightly golden.
- Want a little extra kick? Try stirring in a small can of diced jalapeños along with the olives. It adds just the right amount of heat and pairs really well with all that sharp cheddar flavor!
What to Serve with Cheddar Olive Dip
This dip is super versatile when it comes to dippers and sides. My personal favorites are buttery round crackers and toasted baguette slices — they hold up really well to a thick, creamy dip like this one. Pita chips are another great option. If you want to round out your appetizer spread, serve this alongside some Homemade Guacamole, a simple Caprese Skewer platter, or even some Pigs in a Blanket for a fun party spread. You really can’t go wrong!
Cheddar Olive Dip
Ingredients
Method
- Preheat oven to 350°F. Spray a 1-quart baking dish or 9-inch pie dish with nonstick cooking spray and set aside.
- In a large mixing bowl, beat the 8 oz softened cream cheese with a hand mixer or sturdy spoon until completely smooth and fluffy, about 1-2 minutes.
- Add the ½ cup sour cream to the cream cheese and mix until fully incorporated and creamy with no lumps remaining.
- Stir in 1 cup of the shredded cheddar cheese, the chopped olives, sliced green onions, ½ teaspoon garlic powder, 1 teaspoon Worcestershire sauce, ¼ teaspoon black pepper, and ½ teaspoon hot sauce if using. Mix until everything is thoroughly combined.
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
- Bake uncovered for 20-25 minutes until the dip is hot throughout, bubbling around the edges, and lightly golden on top.
- Remove from oven and allow to rest for 5 minutes. Garnish with extra sliced green onions and a few chopped olives if desired. Serve warm with crackers, toasted baguette slices, or your favorite dippers.
