Name: Kalamata Olive Dip Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 250 grams (8.8 oz) kalamata olives, pitted and drained (reserve some brine, do not rinse); 250 grams (8.8 oz) cream cheese; 1 tablespoon olive brine; 1 tablespoon dried onion; 1 teaspoon garlic powder; Pita chips or crackers

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Introduction

This Kalamata Olive Dip is a flavorful and creamy spread that combines the rich, tangy taste of kalamata olives with smooth cream cheese. It’s a quick and easy appetizer perfect for entertaining or a simple snack paired with pita chips or crackers.

A white plate filled with two main layers: the outer layer consists of light golden-brown pita chips seasoned with green herbs and spices, cut into triangular pieces arranged in a circular pattern. The inner layer is a small bowl placed in the center of the plate, filled generously with a creamy, light brown olive tapenade dip that has a slightly rough texture. On top of the dip are several halved dark purple olives arranged randomly. The plate is set on a white marbled surface with a textured gray cloth draped around the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 grams (8.8 oz) kalamata olives, pitted and drained (reserve some brine, do not rinse)
250 grams (8.8 oz) cream cheese
1 tbsp olive brine
1 tbsp dried onion
1 tsp garlic powder
Pita chips or crackers, for serving

Instructions

Step 1: Place the pitted kalamata olives into the bowl of a food processor and blitz for about 5 seconds to roughly chop them. Remove the lid and use a spatula to scrape down the sides of the bowl.
Step 2: Add the cream cheese, garlic powder, dried onion, and olive brine to the food processor. Blitz for another 5 seconds, scrape down the bowl again, and blitz once more to combine everything smoothly.
Step 3: Transfer the dip into a serving bowl using a spatula. Serve with pita chips or crackers, providing a cheese knife for easy spreading.

Tips & Variations

If you prefer a chunkier texture, pulse the olives less before adding the cream cheese for more olive pieces in the dip.
For an added kick, sprinkle in a pinch of chili flakes or a dash of cayenne pepper.
Try using fresh minced garlic instead of garlic powder for a more pronounced garlic flavor.
Serve with fresh vegetable sticks like cucumber or bell pepper for a lighter option.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Before serving, allow it to come to room temperature for about 15 minutes and stir well. Avoid freezing as the texture may change upon thawing.

How to Serve

A white plate sits on a white marbled surface, filled with many golden, seasoned pita chips arranged in a circular pattern along the edge. In the center of the plate is a small white bowl packed with a creamy, beige olive tapenade topped with halved dark purple olives. The texture of the pita chips is crisp with some browned spots, and the tapenade looks smooth with small bits visible. A gray textured cloth is draped around part of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use olives other than kalamata?

Yes, you can substitute kalamata olives with other types like black olives or green olives, but keep in mind the flavor will be milder and less tangy.

What can I use if I don’t have a food processor?

You can finely chop the olives by hand and mix them well with softened cream cheese, garlic powder, dried onion, and olive brine using a bowl and spoon or a hand mixer.