The pot lid rattles and you know dinner is almost ready. You feel that little buzz when the float valve finally pops up and the pressure build is official. It kinda makes you wanna peek but you gotta hold back cause the magic happens under there.
You spot the broth depth just right underneath the sealing ring. That part helps keep all the flavors inside and that olive dip is gonna get nice and smooth real quick. You remember how last time the dip came out a little chunky but this time it’s gonna be perfect.
That rattling lid reminds you, this is quick and easy—something that sorta fits perfectly with your busy day. You’re thinking about how creamy the dip’s gonna be with the cream cheese and sour cream mixed up all soft right inside your pressure cooker.
Why This Recipe Works Every Single Time
- The sealing ring keeps the pressure tight so your dip gets perfectly smooth every time.
- The float valve tells you exactly when it’s reached pressure, so no guesswork needed.
- The broth depth stays just right, keeping the dip from drying out or burning at the bottom.
- Green olive brine adds that punchy, tangy flavor that mixes so well with creamy sour cream.
- A slow release lets the flavors settle and blend while keeping the dip nice and stable.
The Complete Shopping Rundown
Here’s what you gotta have before you start mixing. Grab 8 ounces of cream cheese that’s at room temperature. You want it soft enough so it blends real smooth. Then ¾ cup sour cream, also room temp, to keep the creaminess just right.
Don’t forget 1 tablespoon of green olive brine—that’s where the briny tang comes in. You’ll need 1 teaspoon garlic powder and another teaspoon of black pepper for some kick. Salt’s for taste later on—don’t add too much at first.
Get ⅔ cup green olives chopped plus some extra for topping. Same for the black olives, ⅓ cup chopped and more for garnish. That way, you get chunky bits inside with a nice pop on top.
The Full Pressure Cooker Journey
Step 1. You mix the cream cheese and sour cream in a medium bowl until smooth. No lumps allowed, gotta get that creamy vibe going.
Step 2. Next, pour in your tablespoon of green olive brine, sprinkle the garlic powder and black pepper. Stir until everything's totally combined.
Step 3. Now fold in the chopped green and black olives. Be gentle or you'll mash 'em up too much. You want chunks, not paste.
Step 4. Give it a taste. You might wanna add salt here if it’s needing it. Mix it up good.
Step 5. Transfer the mix to your pressure cooker-friendly bowl or directly into your pot if you can. Make sure the sealing ring is tight and float valve is free to do its job.
Step 6. Close lid and cook on low pressure for about 10 minutes. Watch that pressure build and wait for the float valve.
Step 7. Do a slow release, let the pressure drop gently so flavors settle and your dip stays creamy, not watery. Then open and scoop it out to a serving bowl topped with olives.
Time Savers That Actually Work
- Use pre-chopped olives from the jar to save time but chop a little more for topping.
- Let cream cheese sit out while you gather other ingredients so it softens faster.
- Stir the dip while cream cheese and sour cream mix to speed up blend.
- Prep all seasonings beforehand in a little bowl so mixing is smooth and no fumbling.
- Use the quick release method on your pressure cooker carefully if you’re in a rush but watch for splatter.
The Flavor Experience Waiting for You
This olive dip is creamy with that tang from the sour cream and the olive brine dancing on your tongue. It’s kinda salty but bright with the punchy black pepper and garlic notes sneaking in.
You notice the texture, soft but with little olive chunks that bring a surprise bite in every scoop. The topping of chopped olives adds even more fresh olive flavor right on top.
Eating it with pita chips or fresh veggies makes it a little party in your mouth. It’s simple but wow, it hits just right every time you scoop into it.
Best part? It feels warm and inviting, kinda like a cozy hug coming straight from your pressure cooker to your snack bowl.
How to Store This for Later
You wanna keep this olive dip nice and fresh? Transfer your leftover dip to an airtight container first. It lasts about 3-4 days in the fridge if you seal it up good.
If you’re planning on making some ahead, chill the dip after cooking before covering to keep the flavor tight. You get that broth depth locked in.
Freeze it in small batches for up to a month but expect some texture change. Thaw it slowly in the fridge overnight and stir well before serving.
When reheating, go gentle and low in your pressure cooker or microwave. You just wanna warm it up without breaking that creamy texture. Remember your sealing ring and float valve are your friends keeping it all steady.
The FAQ Section You Actually Need
- Can I use black olive brine instead of green? Yeah, you can switch it up but green olive brine has that brighter tang that really pops in this dip. Check out our Easy Marinated Cheese Appetizer with Salami & Green Olives for another olive and savory delight.
- Do I gotta chill the dip before serving? Definitely. Let it sit at least 30 minutes to let flavors mellow and settle. It really makes a difference.
- Can I add fresh garlic instead of garlic powder? Yep, but be careful with the raw garlic; start with a small amount so it don’t overpower.
- Will the dip keep in the freezer? Sure thing, but the texture might get a bit grainy. Thaw slowly and stir before using.
- What if my float valve doesn’t pop up? That could mean your sealing ring isn’t tight or the pressure cooker isn’t pressurizing right. Check those to avoid issues.
- Can I double the recipe? For sure, just make sure your pressure cooker can handle the volume and keep the broth depth balanced. For quick family meals using kielbasa sausage, try our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe.
Olive Dip
Equipment
- 1 Mixing bowl medium
- 1 Pressure cooker for heating and serving
Ingredients
Main ingredients
- 8 ounces cream cheese room temperature
- ¾ cup sour cream room temperature
- 1 tablespoon green olive brine
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ⅔ cup green olives chopped, plus more for topping
- ⅓ cup black olives chopped, plus more for topping
- salt to taste
Instructions
Instructions
- Mix the cream cheese and sour cream in a medium bowl until smooth.
- Add green olive brine, garlic powder, and black pepper. Stir until combined.
- Fold in chopped green and black olives gently to maintain chunks.
- Taste and add salt if needed. Mix thoroughly.
- Transfer to a pressure cooker-safe bowl. Secure lid and sealing ring.
- Cook on low pressure for 10 minutes. Do a slow release. Serve topped with more olives.
