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.
Nutrition
Notes
To serve cold: Skip the baking step entirely. After mixing, cover the bowl tightly and refrigerate for at least 1 hour before serving to allow the flavors to fully develop. This makes it a great make-ahead appetizer with zero oven time needed.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second intervals, stirring between each, until warmed through. I don't recommend freezing this dip as the dairy ingredients tend to separate upon thawing.
Lighten it up: You can swap the full-fat sour cream for plain Greek yogurt and use reduced-fat cream cheese to cut down on calories while still getting that rich, creamy texture. The dip will still be delicious and is a great option if you are looking for a slightly lighter appetizer to serve your family.