Olive Dip

This olive dip is a creamy, savory spread that comes together in minutes with no heat required. Cream cheese beaten smooth, blended with sour cream, chopped black olives, Worcestershire sauce, garlic powder, paprika, and parsley. Chill and serve.

The Worcestershire sauce is doing more than you’d think. Two tablespoons adds a complex, fermented tang that deepens the olive flavor and keeps the dip from tasting like plain cream cheese with stuff mixed in. Combined with a full tablespoon of paprika, it gives the dip a warm, slightly smoky undertone.

Beat the cream cheese first until smooth before adding anything else. Lumpy cream cheese never fully blends with sour cream, and you’ll end up with a dip that has white chunks throughout instead of a uniform texture.

The suggested dippers are worth noting: scallions, jalapeno peppers, celery root, potato chips, and duck sausage. That’s an unusually sophisticated spread for a simple dip, and it hints at the kind of cocktail party this was designed for.

Pro Tips

• Soften the cream cheese fully at room temperature before beating. Cold cream cheese fights you every step.
• Chop the olives into small pieces, not a paste. You want visible olive bits in every scoop for texture.
• Chill at least an hour before serving. The flavors meld and the paprika settles into the base.
• A tablespoon of olive brine stirred in adds extra salinity if you want a more intense olive punch.

Variations

• Green olive version: Replace black olives with chopped green olives stuffed with pimento for a tangier, brinier dip.
• Spicy kick: Add ½ teaspoon smoked paprika instead of regular and a few dashes of hot sauce for heat.