Dessert

Blue Cheese Olive Dip Recipe

ByElena Hart January 8, 2026January 8, 2026

Introduction

This Blue Cheese Olive Dip brings a tangy, creamy flair to your appetizer spread. Combining sharp blue cheese with briny olives and a hint of vodka, it’s perfect for pairing with chips or enjoying alongside a cocktail.

A metal plate holds a dish with two main layers: the bottom layer is a thick, creamy white spread with a smooth texture, forming a large circle covering most of the plate. On top, there are neat rows of green olives, each stuffed with a pale filling, giving a small white dot on top of each olive. The olives are glossy and slightly wet, sitting in a shiny pool of golden olive oil that fills the center of the plate. Small green chopped herbs and a light dusting of black pepper are sprinkled over the olives and creamy base. The plate sits on a white marbled surface, and blurred background elements include green leaves and a white drink glass. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cream cheese
2–4 oz blue cheese (adjust to taste)

2½ tbsp olive brine
1½ tbsp vodka

2 tbsp chives (chopped)
½ tsp white pepper

½ tsp garlic powder
1 tsp onion powder
1 lemon (zest only)

1 pinch salt (optional)
12 oz Castelvetrano olives (pitted)
Blue cheese (for stuffing the olives)

Drizzle olive oil
Chives (chopped, to taste)
Black pepper (to taste)

1 bag chips (plain, for serving)

Instructions

Step 1: In a food processor, combine cream cheese, blue cheese, olive brine, vodka, chopped chives, white pepper, garlic powder, onion powder, lemon zest, and a tiny pinch of salt. Process until the mixture is smooth.
Step 2: Transfer the dip to the fridge if you prefer it cold; it’s also fine at room temperature. Meanwhile, stuff the pitted Castelvetrano olives with small pieces of blue cheese.

Step 3: Fill a piping bag fitted with a large round nozzle with the dip. On a serving plate, pipe the dip in a continuous S-shaped pattern by moving the bag back and forth.
Step 4: Arrange the stuffed olives along the piped dip. Drizzle olive oil over the top, sprinkle with chopped chives and black pepper to taste, and serve with plain chips for dipping.

Tips & Variations

Adjust the amount of blue cheese in the dip according to your taste preference for a milder or stronger flavor.

If you don’t have vodka, a splash of dry white wine can add a similar depth.
Try substituting Castelvetrano olives with another mild green olive if unavailable.
For extra texture, add a handful of finely chopped toasted walnuts to the dip before processing.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Olives stuffed with blue cheese are best consumed fresh but can be stored separately in the fridge for up to 2 days. Reheat the dip briefly at room temperature before serving, if chilled.

How to Serve

A silver oval dish is held by a woman's hand, filled with creamy white cheese spread evenly as the base layer. On top of the cheese, there is a neat grid of green olives stuffed with another creamy filling, covering the whole surface in rows. The olives are shiny and vivid green, with small sprinkles of chopped green herbs and black pepper scattered over the cheese and olives. Around the dish, there is a pool of golden olive oil adding a glossy touch. In the background, there is a white marbled surface with a glass of pale yellow drink garnished with three green olives on a metal skewer, a bowl of pale yellow potato chips, a small glass bowl with chopped herbs, and a brown ceramic candle holder. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip without vodka?

Yes, you can omit vodka or replace it with a splash of dry white wine or even water. The vodka adds a subtle depth but is not essential.

What type of olives works best for stuffing?

Castelvetrano olives are ideal because of their mild flavor and firm texture, but any pitted green olive with a mild taste will work well for stuffing.