Cream Cheese Vegetable Dip with Green Olives

A creamy vegetable dip of cream cheese and mayonnaise with garlic, onion, minced green olives, thyme, dry mustard and lemon juice. Makes about 2 cups.

Naturally gluten-freeVegetarianKetoLow-carbNo added sugarMake-ahead

Contains: milk, egg. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Bowl of creamy dip studded with green olives, surrounded by raw vegetables
  • Prep 15 min
  • Total 15 min
  • Yield About 2 cups

Updated

Jump to: Ingredients | Instructions | Tips | Nutrition | Print recipe

Sandra Mills's vegetable dip gets its character from minced green olives, fresh garlic and a little thyme, all blended into cream cheese and mayonnaise and brightened with lemon juice.

It is savory and tangy and stands up well to sturdy dippers like carrots, celery, peppers and cauliflower.

Ingredients

  • 8 ounces cream cheese
  • 3 teaspoons minced onion
  • 3 garlic cloves, minced
  • Pinch of dry mustard
  • 3/4 cup mayonnaise
  • 6 tablespoons green olives, minced
  • 1/4 teaspoon salt
  • 3/4 teaspoon thyme
  • 3 teaspoons lemon juice

Instructions

  1. Blend the base. Blend the cream cheese with the onion, garlic and mustard.
  2. Add the rest. Add the mayonnaise and then the other ingredients and mix well.
  3. Serve. Serve with raw vegetables.

Nutrition per 1/4 cup (estimated)

250Calories
2 gCarbohydrates
0 gFiber
2 gNet carbs
2 gProtein
26 gFat

Estimated per 1/4 cup (the recipe makes about 2 cups), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbGluten-freeVegetarianNo added sugar

Tips

  • Pimento-stuffed olives add color.
  • Sandra's serving idea: any dip can be served in a round loaf of unsliced pumpernickel bread. Cut a well in the loaf, fill it with dip, and tear the top into bite-sized pieces for dipping.

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