Cheesy Roasted Garlic Artichoke Olive Dip
Looking for the ultimate party dip? You are in the right place, my friend! This delicious Roasted Garlic Artichoke Olive Dip is completely addicting. It's a grownup version of a spinach and artichoke dip. This pot of creamy melted cheese is dotted with green and black olives from Spain, roasted garlic, quartered artichoke hearts, and roasted red peppers. You will LOVE it!
Bring on the season of all the dips! Especially all the dips that are really just bowls full of melty cheese. Yes, please and thank you.
With Christmas nearly here, hockey season in full swing, and New Year's Eve just around the corner, it is prime time for dips. Haha like we need an excuse to hover over the snack table, knuckles dragging through all the dips. ← Please tell me that's you, too!
I've always had a big soft spot for spinach and artichoke dip. Set out a bowl in front of me and I'm not walking away. When Olives from Spain asked if I could create a party-friendly recipe for them, that dip was the first thing I thought about.
The recipe (obviously) had to have olives from Spain in it, so I recreated my childhood fav into an artichoke olive dip. I may never make it any other way again.
How to make this olive dip
The creamy base is made from a pretty standard mix of mozzarella, parmesan, yogurt, and mayonnaise. It's what's added to it that takes it over the top.
→ Olives from Spain
I've used two varieties here, both green and black.
The green Gordals (meaning “the fat one”) have a gentle flavor and large size. They're great for snacking on or adding to a cheese board.
The black Hojiblancas (meaning “white leaf”, in reference to the silvery shade of the tree’s leaves) are slightly smaller, saltier, and have a much stronger flavor.
→ Artichoke hearts
Typically, you'd chop these pretty small when making artichoke dip. For this recipe, I've left them quartered for a chunkier texture.
→ Roasted Garlic
Sweet, fragrant, and always the right answer. After spending some time in the oven, these little jewels easily squeeze out of their papery skin. I've left them whole so when you find one in the dip it's like finding a little present.
→ Roasted Red Pepper
Sliced super thin, like pimientos. They add a slight sweetness and a pretty pop of color.
Artichoke olive dip love fest
While I'm a huge fan of olives from Spain, I know that they're an acquired taste. I didn't start liking them until well into my 20s. Before then, I would try one at every party I went to hoping to figure out why people raved about them so much. It took a lot of trying before I fell completely and totally in love with them.
When I created this olive dip I wanted to showcase the versatility of olives from Spain and create a dish that everyone will love. It has a more gentle flavor that even young taste buds will enjoy.
Even my daughter, who's a year and a half, was all over this dip. I tried (unsuccessfully) to get a video of her eating it to share with you guys. She kept dipping her bread and saying, “dip dip dip” which sounded more like, “d d d” and it was pretty darn adorable.
We've been snacking on Olives from Spain all week long. I love putting them out when people come over or to nibble on as we're making dinner. They're really healthy little bites.
They're low in calories and have an ideal mix of vitamins, minerals, amino acids, fiber, oleic acid, and antioxidants. We all know how healthy a Mediterranean diet is, and Olives from Spain help us eat this way.
Even though most of the time we simply snack on them, it's fun to cook with them sometimes, too. This Artichoke Olive Dip is the perfect way to try cooking with them!
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- The 15 Best Party Dips
Looking for the ultimate party dip? You are in the right place, my friend! This delicious Roasted Garlic Artichoke Olive Dip is completely addicting. It's a grownup version of a spinach and artichoke dip. This pot of creamy melted cheese is dotted with green and black olives from Spain, roasted garlic, quartered artichoke hearts, and pimientos. You will LOVE it!
- 1 head of garlic
- 1 teaspoon olive oil
- 1 cup roughly chopped green Gordal Olives from Spain
- 1 cup roughly chopped black Hojiblanca Olives from Spain
- 1 cup plain, full-fat yogurt
- 1 cup Mayonnaise (NOT Miracle Whip!)
- 1 cup freshly grated parmesan cheese
- 2 – 14-ounce cans of quartered marinated artichoke hearts, drained
- 1 ball of mozzarella (about 11-ounces/ 340 grams) cubed
- 1/4 cup chopped roasted red peppers
- 1/2 teaspoon each: cayenne and sea salt
- 1 teaspoon fresh oregano leaves
- Set your oven to 400 degrees. 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.
- 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 then transfer the dip to an ovenproof dish.
- 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.
The dip can be prepared 2 days ahead of time and kept covered in your fridge. When you are ready, remove the plastic wrap and bake it according to the directions.