Cheesy Baked Olive Dip

(Serves: 8 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total: 50 minutes)

This cheesy baked olive dip is a grown-up spin on classic spinach & artichoke dip. It’s rich, creamy, and loaded with roasted garlic and tangy olive and artichoke flavor. Serve it warm with Luke’s Chia Seed Chips or fresh cut veggies for a delicious and unique appetizer that everyone will swoon over!

Why We Love It

This dip hits every note: creamy, cheesy & savory, with a depth of flavor from the roasted garlic. It’s the kind of appetizer that disappears fast, and has people asking for the recipe. Gluten-free, packed with clean ingredients, and completely indulgent? Yes, please.

Ingredients

  • 1 head garlic
  • 1 teaspoon olive oil
  • 1 cup green olives (roughly chopped)
  • 1 cup black olives (roughly chopped)
  • 1 cup plain full-fat yogurt
  • 1 cup mayonnaise (May substitute light mayo)
  • 1 cup freshly grated parmesan cheese
  • 2 14-ounce cans of quartered marinated artichoke hearts (drained)
  • 1 ball mozzarella (about 11-ounces/340 grams cubed)
  • ¼ cup chopped roasted red peppers
  • ½ teaspoon EACH: cayenne and sea salt
  • 1 teaspoon fresh oregano leaves

Instructions

  1. Set your oven to 400 degrees. Cut the top off the garlic and place it in a small baking dish, cut side up. Drizzle it with olive oil and place it your oven (don’t wait for it to preheat). Roast the garlic for 25 minutes, or until it is soft and the top starts to brown. Remove it from the oven and let cool.
  2. While the garlic is roasting, add all the dip ingredients to a large mixing bowl. When the garlic is cool enough to handle, squeeze out the cloves and add them to the bowl. Mix well and then transfer the dip to an ovenproof dish.
  3. Place the dip in the oven and bake for 20-25 minutes, or until it is hot and bubbling and all the cheese has melted. Sprinkle the top with oregano and serve immediately.