Olive Dip
This creamy Olive Dip blends sour cream, cream cheese, and olive brine for a tangy, smooth appetizer that’s bursting with flavor. Perfect for parties or everyday snacking!
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.
Video
Notes
Chill the dip for 30 minutes before serving for best flavor. Store in airtight container in refrigerator for up to 3 days or freeze for a month. Reheat slowly to maintain creamy texture.