Easy Olive Dip with Almonds
Repurpose classic almond-stuffed olives by making this easy olive dip with almonds. Perfect for serving at holidays or simple gatherings, this dip is for those who love salty, nutty party appetizers.
Recipe Mood: Party Appetizer
Indulgence Level: High
Effort Level: Easy
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If you love olives like I do, you’ll love this easy olive dip with almonds (not to mention this roasted tomato linguine puttanesca and Italian peppers with olives and breadcrumbs).
And if you enjoy almond-stuffed olives, this easy olive dip with almonds is like a deconstructed version of them, with ingredients like tangy cream cheese, creamy mayo, and sharp cheddar tossed in for good measure.
This dip comes together quickly—the only real time commitment required is the few minutes it takes to toast a few almonds and dice some olives. It’s also relatively inexpensive because of its lack of fancy ingredients, making it friendlier on the wallet if you want to double or triple the recipe.
This olive dip with almonds makes a great party appetizer or a Friday night snack, paired with chips and a good movie. But no matter how or where you eat it, it’s delicious.
Why You’ll Love This Easy Olive Dip with Almonds
A must for olive lovers: This deliciously briny dip makes a star of green pimento olives.
Comes together quickly: With no cooking required, this cold dip requires only a bit of toasting, chopping, and very little else.
Can be easily doubled or tripled: Throwing a party or need to bring a snack to a friend’s get-together? This dip can feed a crowd for relatively little cost, thanks to its basic ingredients.
Key Ingredients
- Green Pimiento Olives: You can use any green olives you like, but the green pimiento olives you find in the jars at the supermarket are relatively inexpensive, and the pimientos add a touch of sweetness and pop of color.
- Sharp Cheddar: Grating your own block of cheddar is ideal, but feel free to use pre-shredded cheddar instead. Because this recipe calls for sharp cheddar, the pre-shredded version will already have more flavor than the mild version.
- Almonds: This recipe calls for blanched almonds (meaning the skins have been removed). The skin can sometimes taste bitter, and you don’t want any loose ones ending up in your dip. You can use either slivered almonds for more crunch or sliced almonds for a more subtle presence. It’s also important to toast the nuts to bring out their flavor (Toasting instructions are in the recipe card below.)
See the recipe card below for more information on ingredients and quantities.
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How to Make This Recipe
- Toast the almonds: Heat a pan on the stovetop on medium-low to medium heat. Add the almonds and toast until lightly golden, stirring frequently, for 5-10 minutes.
- Blend the cream cheese and mayonnaise: Blend the softened cream cheese with the mayonnaise in a bowl.
- Add the remaining ingredients: Add the garlic powder, onion powder, olive brine, diced olives, shredded cheddar, and toasted almonds to the cream cheese/mayo mixture. Stir everything until well incorporated.
- Chill: Cover the bowl and refrigerate for at least 2 hours before serving.
Pro Tips
Use room-temperature cream cheese: This will ensure it’s easier to stir. Allow it to sit for at least 30 minutes (probably less if it’s sitting out in hot weather). You can stir it by hand with a spatula or use an electric mixer.
Avoid using black olives: Black olives like Kalamata might turn the dip purple in spots, and it won’t look as appetizing.
Refrigerate the dip for at least 2 hours before serving: Many dip recipes recommend at least 1 hour, but I recommend at least 2 (or even longer if you can), to allow it to really get cold and help the flavors develop.
Variations & Substitutions
-You can use any green olives you like, but I wouldn’t use black olives because they could turn the dip purple.
-You can purchase toasted almonds instead of toasting them yourself.
Recipe FAQs
Plenty of things! Serving this dip with crackers, pretzels, potato chips, or a crudités platter are just a few suggestions. You can also use this as a spread for sandwiches, such as a turkey or veggie sandwich.
Homemade dips like this one will last 3-4 days in the fridge, provided they’ve been chilled properly during that time.
You can set the bowl of dip in a larger bowl filled with ice. This will help chill the dip while it sits out.
Storage
Refrigerator: Store in an airtight container in the refrigerator and consume within 3-4 days.
Freezer: I don’t recommend freezing dips. The oils can separate, making the dip unappetizing.
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Easy Olive Dip with Almonds
Ingredients
- ¼ cup blanched almonds raw, slivered or sliced
- 1 8-ounce full-fat cream cheese softened (Note 1)
- ½ cup full-fat mayonnaise (Note 2)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon olive brine from the jar
- 1 cup green pimiento olives chopped (Note 3)
- 1 cup grated sharp cheddar cheese (Note 4)
Instructions
- In a small saucepan placed over medium-low to medium heat, toast the almonds for at least 5 minutes until golden. Remove the pan from the heat.
- In a small bowl, mix together the cream cheese and mayonnaise until well blended.
- Add in the remaining ingredients, stirring everything together until well incorporated.
- Cover the bowl and chill in the refrigerator for at least 2 hours. Serve with crackers, chips, or anything you like. Enjoy!