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This Kalamata olive dip is a creamy, salty and smooth Greek flavored dip!
This Mediterranean inspired dip is the ultimate shortcut to bold Greek flavors, blending the deep, briny punch of Kalamata olives with a rich, velvety base. By pulsing the olives with a combination of sour cream, cream cheese, and a touch of mayo, you achieve a texture that is exceptionally creamy yet light enough to scoop.
The flatbread pita chips are equally effortless to make. Start with them because they come together in under 10 minutes and then make your dip.
A drizzle of high quality olive oil and a handful of fresh dill elevate the profile, adding a herbaceous brightness that cuts through the saltiness of the olives. The beauty of this recipe lies in its simplicity and the use of a mini food processor.
Just toss the ingredients in and whiz until the mixture is perfectly smooth and pale purple. This “set it and forget it” approach makes it an ideal appetizer for last minute hosting or a quick snack when you’re craving something savory and satisfying without the kitchen clutter.
To complete the experience, serve the dip alongside a pile of warm, homemade pita chips. The crunch of the toasted bread provides the perfect structural contrast to the smooth, salty spread, ensuring every bite is balanced.
If you like this recipe, you will also love my Whipped Cottage Cheese Pickle Dip or my Creamy Feta Board with Lemon Roasted Artichokes and Olives.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Kalamata Olive Dip with Homemade Pita Chips
Ingredients
- 2 flatbreads
- 6 oz (170 g) Kalamata olives, pitted + drained
- 3/4 cup (170 g) sour cream
- 1/4 cup (55 g) mayonnaise
- 8 oz (230 g) cream cheese, room temp
- 1 tbs olive oil
- 2 tbs fresh dill
- Garnish: drizzle olive oil, diced Kalamata olives + dill
Instructions
- Preheat your oven to 425℉. Line a large rimmed baking sheet with parchment paper.
- Slice pita breads in half, then slice them the other way in half so you have 4 pieces and then slice it again in the other direction. You want to end up with 8 triangles. Transfer pita triangles to the baking sheet. Brush both sides with olive oil and sprinkle with flakey salt. Bake for 5-8 minutes or until light brown and crispy.
- In a mini food processor, pulse together the olives, sour cream, mayo, olive oil, cream cheese and dill until smooth. Serve with pita chips.
Notes
- Nutritional Info includes homemade pita chips.
- Use carrot sticks or celery sticks to keep this LOW CARB.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- The dip by itself is GLUTEN FREE, and make sure you use gluten free flatbreads.