Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1 1/2 cups mixed olives (such as green pimento-stuffed and Kalamata), drained and roughly chopped
- 1 cup shredded mozzarella cheese (or Monterey Jack)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Freshly cracked black pepper, to taste
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Lightly grease a small baking dish (about a 1-quart size).
- Step 2: In a large mixing bowl, beat together the softened cream cheese, mayonnaise, minced garlic, dried oregano, and black pepper until the mixture is smooth and well combined.
- Step 3: Gently fold in the chopped olives and 3/4 cup of the shredded mozzarella cheese until they are evenly distributed throughout the cream cheese mixture.
- Step 4: Spoon the entire dip mixture into the prepared baking dish. Top the dip evenly with the remaining 1/4 cup of mozzarella cheese and the grated Parmesan cheese.
- Step 5: Bake for 18–22 minutes, or until the dip is hot and bubbly around the edges and the cheese topping is melted and lightly golden brown.
- Step 6: Remove the dip from the oven and let it cool for 5 minutes before serving hot with crostini, crackers, or tortilla chips.
Notes
- You can prepare the dip mixture (Steps 2-4) 24 hours ahead of time and store it covered in the fridge, adding about 5 extra minutes to the baking time when ready.
- Reheat refrigerated leftovers gently in a 300°F oven until the edges bubble, adding a tablespoon of fresh mayonnaise before baking if the mixture looks dry.
- Enhance the presentation and flavor by garnishing the hot dip with a drizzle of good quality extra virgin olive oil and a sprinkle of chopped fresh parsley right before serving.
- Ensure your cream cheese is completely softened at room temperature; this is key to achieving a silky-smooth base that won't curdle or lump during mixing and baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American