Cheesy Baked Olive Dip
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This cheesy baked olive dip is a grown-up spin on the classic spinach-and-artichoke dip. It’s rich, creamy, and loaded with roasted garlic and tangy olive and artichoke flavor. Serve it warm with crackers or crostini for a delicious, unique appetizer that everyone will swoon over!
This cheesy baked olive dip is one of those appetizers that people hover around at parties. The base is rich, creamy, and bubbling hot from the oven, but what really makes it special are all the bold, briny flavors layered throughout. Between the olives, marinated artichokes, roasted garlic, and roasted red peppers, every scoop tastes a little different in the best way.
One of my favorite parts of this dip is the whole roasted garlic cloves tucked throughout. Roasting garlic transforms it completely — the flavor becomes mellow, sweet, and almost buttery. Leaving the cloves whole means every once in a while someone gets a bite of creamy roasted garlic and immediately wants to know what’s in the dip.
The mix of green and black olives gives the dip lots of flavor and texture, while the artichokes and roasted peppers add little pops of brightness and sweetness that beautifully balance all the richness. It’s the kind of easy appetizer that feels a little unexpected compared to the usual party dips, but still comes together without much effort at all.
What to serve with cheesy baked olive dip
Serve this cheesy baked olive dip as an appetizer with anything you can dip, dunk, or scoop with like your favorite crackers, crostini, pita bread, grissini, or fresh baguette. It also tastes great with fresh sliced vegetables like cucumber, celery, carrots, red bell pepper, or any other veggies you love. You can even toast some slices of our cheesy no yeast bread for serving!
Make ahead and store
Can I make this dip ahead of time? Yes! This is the perfect appetizer to make ahead, and it can be made up to 2 days in advance. Just keep it covered with a beeswax wrap in your fridge. When you are ready to serve it, remove the wrap and follow the baking directions.
How long do leftovers keep in the fridge? Store any leftover dip in a covered container in the fridge for up to 3 days.
How do I reheat it? Reheat this dip in an oven-safe baking dish at 400 degrees Fahrenheit for 10 minutes (or until warmed through).
Cheesy Baked Olive Dip Recipe
Ingredients
- 1 head garlic
- 1 teaspoon olive oil
- 1 cup green olives (roughly chopped)
- 1 cup black olives (roughly chopped)
- 1 cup plain full-fat yogurt
- 1 cup mayonnaise
- 1 cup freshly grated parmesan cheese
- 2 14-ounce cans of quartered marinated artichoke hearts (drained)
- 1 ball mozzarella (about 11-ounces/ 340 grams cubed)
- ¼ cup chopped roasted red peppers
- ½ teaspoon EACH: cayenne and sea salt
- 1 teaspoon fresh oregano leaves
Instructions
- Set your oven to 400 degrees Fahrenheit. Cut the top off the head of garlic and place it in a small baking dish, cut side up. Drizzle it with the oil and place it in your oven. (Don't wait for it to preheat.) Roast the garlic for 25 minutes, or until it is soft and the top is starting to brown. Remove it from the oven and set it aside to cool.1 head garlic, 1 teaspoon olive oil
- While the garlic is roasting, add all the dip ingredients to a large bowl. When the garlic is cool enough to handle, squeeze out the cloves and add them to the bowl. Mix well and then transfer the dip to an ovenproof dish.1 cup green olives, 1 cup black olives, 1 cup plain full-fat yogurt, 1 cup mayonnaise, 1 cup freshly grated parmesan cheese, 2 14-ounce cans of quartered marinated artichoke hearts, 1 ball mozzarella, ¼ cup chopped roasted red peppers, ½ teaspoon EACH: cayenne and sea salt
- Place the dip in the oven and bake for 20-25 minutes, or until it is hot and bubbling and all the cheese has melted. Sprinkle the top with oregano and serve immediately.1 teaspoon fresh oregano leaves
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Really nice and creamy artichoke dip. I loved it and my guests were really impressed as well!
This looks delicious, but trying to decide whether you really use canned marinated artichokes. Even when I google them on line I do not find canned artichokes that are marinated.
These are the marinated artichoke hearts that I often use. Usually, I buy them from Costco. 🙂
Followed this recipe to the T and it came out like soup! I was so disappointed! Any suggestions on what could have gone wrong?
Did it thicken once it cooled a little? My only thought is that it was so hot that it was too runny. Time should have cured that though.
This should be illegal!! Delicious. I can’t wait for our Christmas brunch; this will be a hit!
Delicious!!!
I’m so happy you liked it!!
Your bacon jam is in the crock pot and oh so good. This is next on my list to make. Thank you for sharing your recipes, I look forward to making many of them.
You’re so brilliant to make it in a crock pot! I’m doing that next time, too!
This is so tasty! One question … is it possible to buy olives from spain in grocery stores. I’ve never seen them in mine.