Cheesy Baked Olive Dip Recipe

Name: Cheesy Baked Olive Dip Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 head garlic; 1 teaspoon olive oil; 1 cup green olives; 1 cup black olives; 1 cup plain full-fat yogurt; 1 cup mayonnaise; 1 cup freshly grated Parmesan cheese; 2 ounce cans of quartered marinated artichoke hearts; 1 ball mozzarella; ¼ cup chopped roasted red peppers; ½ teaspoon EACH: cayenne and sea salt; 1 teaspoon fresh oregano leaves

User Reviews

4.8

75 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings
8 servings
Calories
284 kcal
Course
Appetizer
Cuisine
North American

Cheesy Baked Olive Dip Recipe

Iris Warren

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This cheesy baked olive dip is a grown-up spin on classic spinach and artichoke dip. It's rich, creamy, and loaded with roasted garlic and tangy olive and artichoke flavor. Serve it warm with some crackers or crostini for a delicious and unique appetizer that everyone will swoon over!

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Ingredients

Servings

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 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

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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.
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.
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.

Notes

The dip can be prepared 2 days ahead of time and kept covered with a beeswax wrap in your fridge. When you are ready, remove the wrap and bake it according to the directions.
The big green olives we've used in this recipe are Gordal Olives from Spain. And the delicious little black olives are Hojiblanca Olives from Spain.
from Spain. And the delicious little black olives are Hojiblanca Olives from Spain
.

Nutrition Information

Show Details

Serving 1 serving = ⅛ of the dip Calories 284kcal (14%) Carbohydrates 8g (3%) Protein 13g (26%) Fat 23g (35%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 42mg (14%) Sodium 1323mg (55%) Potassium 131mg (4%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 511IU (10%) Vitamin C 3mg (3%) Calcium 350mg (35%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 284 kcal

% Daily Value*

Serving	1 serving = ⅛ of the dip
Calories	284kcal	14%
Carbohydrates	8g	3%
Protein	13g	26%
Fat	23g	35%
Saturated Fat	8g	40%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	42mg	14%
Sodium	1323mg	55%
Potassium	131mg	3%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	511IU	10%
Vitamin C	3mg	3%
Calcium	350mg	35%
Iron	1mg	6%