Easy Olive Dip with Almonds
Repurpose classic almond-stuffed olives by making this easy olive dip with almonds. Perfect to serve for the holidays or simple get-togethers, this dip is for olive lovers who also like things a little nutty.
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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 dip 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 dedication required here is the few minutes it takes to toast some almonds and dice some olives. It’s also relatively inexpensive because of its lack of fancy ingredients, making it less taxing on the wallet if you want to double or triple it.
This olive dip with almonds makes a great party appetizer or a Friday night snack alongside some chips and a good movie. Either way, it’s delicious.
Why You’ll Love This Easy Olive Dip with Almonds
- It’s a must for olive lovers: Deliciously briny, this dip makes a star of green pimento olives.
- This dip comes together quickly: No cooking required, this cold dip requires only a bit of toasting and chopping and very little else.
- It 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 optimal, but feel free to purchase pre-shredded cheddar. 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.
How to Make This Easy Olive Dip with Almonds
- 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 to 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.
- Don’t use 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.
Suggestions for Variations and 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 could also use this as a spread for sandwiches like a turkey or veggie sandwich.
Homemade dips like this one will last 3 to 4 days in the fridge, assuming it’s been properly chilled during that time.
You can sit 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 to 4 days.
Freezer: I don’t recommend freezing dips. The oils can separate and make the dip unappetizing.
More Snack Recipes
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Easy Olive Dip with Almonds
Ingredients
- ¼ cup blanched almonds raw, slivered or sliced
- 1 8-ounce cream cheese full-fat, softened (Note 1)
- ½ cup mayonnaise full-fat (Note 2)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon olive brine from the jar
- 1 cup green pimiento olives 5 ounce jar, diced (Note 3)
- 1 cup sharp cheddar cheese grated (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.¼ cup blanched slivered or sliced almonds
- In a small bowl, mix together the cream cheese and mayonnaise until well blended.1 8-ounce softened cream cheese½ cup mayonnaise
- Add in the remaining ingredients, stirring everything together until well incorporated.½ teaspoon garlic powder½ teaspoon onion powder1 tablespoon olive brine1 cup diced green pimiento olives1 cup grated sharp cheddar cheese¼ cup toasted almonds
- Cover the bowl and chill in the refrigerator for at least 2 hours. Serve with crackers, chips, or anything you like. Enjoy!
