🫒 Green Olive Dip
Tangy, briny, and creamy — the perfect Mediterranean-style dip with bold flavor and wholesome ingredients.
📝 Description
This Green Olive Dip is a deliciously zesty blend of briny green olives, hearty chickpeas, lemon juice, and olive oil — all blended into a smooth, creamy spread. It’s perfect as a party dip, sandwich spread, or healthy snack with veggies and crackers. Vegan, high in fiber, and bursting with Mediterranean flavor!
🫒 Ingredients (Makes about 2 cups of dip)
- 1½ cups green olives, pitted and chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup extra virgin olive oil (plus more for drizzling)
- 2 tbsp lemon juice, freshly squeezed
👨🍳 Instructions
- Add green olives, chickpeas, olive oil, and lemon juice to a food processor or blender.
- Blend until smooth and creamy. For a chunkier dip, pulse instead of pureeing.
- Taste and adjust: add more lemon juice for tang, or a splash of water or olive oil for thinner texture.
- Transfer to a bowl and drizzle with olive oil before serving. Garnish with chopped olives or parsley if desired.
🧠 Notes
- Use briny or garlic-stuffed green olives for extra flavor.
- This dip is naturally vegan and gluten-free.
- Chill for 30 minutes for flavors to fully develop.
- Store in the fridge in an airtight container for up to 5 days.
💡 Tips
- Add 1 garlic clove or a pinch of cumin for more depth.
- Use as a sandwich spread, in wraps, or as a base layer on toast.
- Thin with a little water and use as a salad dressing or pasta sauce.
- For a creamier dip, add 2 tbsp Greek yogurt or tahini (if not strictly vegan).
🍽️ Servings
- Makes: 2 cups
- Serving size: 2–3 tbsp
- Total servings: 10–12
🔍 Nutritional Info (Per 2 tbsp serving, approx.)
- Calories: ~100
- Protein: 2g
- Fat: 8g
- Carbs: 5g
- Fiber: 2g
- Sugars: <1g
- Rich in: monounsaturated fats, fiber, vitamin E, iron, plant-based protein
💪 Benefits
✅ Heart-healthy fats from olives and olive oil
✅ High in fiber and plant-based protein from chickpeas
✅ Naturally vegan and gluten-free
✅ Boosts digestion and supports satiety
✅ Anti-inflammatory and rich in antioxidants
❓ Q&A
Q: Can I use black olives instead of green?
A: Yes, but the flavor will be milder and slightly sweeter.
Q: Can I make it without chickpeas?
A: You can substitute white beans or leave them out entirely for a low-carb version (texture will be more like tapenade).
Q: Does it freeze well?
A: It can be frozen, but texture may change slightly. Best enjoyed fresh or refrigerated.
Q: Can I make it spicy?
A: Yes! Add red pepper flakes, jalapeño, or harissa for a kick.
Q: What pairs well with this dip?
A: Fresh veggies, pita chips, grilled chicken, crackers, or roasted cauliflower bites.