This dip is dedicated to my dear friend, Jess. Several years ago, she brought it to a potluck at work and it was so good. I had to add it to our family’s appetizer list. We always make cheesy olive dip during Christmas time. It is known at our house as “Jess’s olive dip”.
This crockpot recipe is easy to throw together and is hot and ready in about 1 hour. It has a hefty amount of salty green and black olives. It is delicious on crackers or tortilla chips. Celery and carrots dipped in this are a great keto option.
Print Recipe
Cheesy Olive Dip
Equipment
- small crockpot (less than 4 quarts)
Ingredients
- 8oz Cream cheese
- 2 cup Pepperjack cheese, shredded
- 1/4 cup Mayonnaise
- 1/2 tsp Garlic powder
- 1 cup Green olives, chopped
- 1 cup Black olives, chopped
Instructions
- Turn the crockpot on low heat.
- Add cream cheese, pepperjack, mayonnaise and garlic powder to the crockpot.
- Dice the green and black olives and add to the crockpot.
- Place the cover on the crockpot. Cook on low for at least one hour.
- Stir to combine all ingredients before serving.
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