Roasted Garlic and Green Olive Dip

Name: Roasted Garlic and Green Olive Dip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 2 whole garlic heads, top quarter cut off, exposed cloves, skin on; 2 tablespoons (30 ml) olive oil; 1¼ cups (180 g) green olives, pitted, drained; ½ cup (60 g) walnuts, roughly chopped; 4 ounces (115 g) cream cheese, at room temperature, cut into chunks; 2 tablespoons (30 ml) fresh lemon juice; 1 tablespoon (15 ml) extra-virgin olive oil; to taste fine sea salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional); 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A vibrant Mediterranean dip built on roasted garlic and briny green olives, balanced with toasted walnuts and finished with a bright squeeze of lemon. The garlic becomes mellow and sweet through roasting, while the olives provide depth and complexity. Serve with crackers, bread, or fresh vegetables for a simple but impressive appetizer.

Prep: 15 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 5 min
Makes: 1¼ cups (300 ml) dip, about 8 servings

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Steps

Before you start

Preheat your oven to 400°F (200°C)
Have all ingredients measured and ready
Choose fresh, high-quality green olives—pitted or unpitted, your choice

1
Roast the garlicOven 400°F / 205°C
- Place the 2 garlic heads, cut-side up, on a small baking sheet or in a ramekin.
- Drizzle the 2 tablespoons (30 ml) olive oil over the exposed cloves, allowing it to pool slightly.
- Season lightly with sea salt and black pepper.
- Roast at 400°F (200°C) for 32–35 minutes, until the cloves are completely tender and golden, and a fork easily pierces the flesh.
- The cut tops may look slightly charred at the edges—this is good.
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Ready when: Garlic cloves are golden and easily pierced with a fork
Tip: Do not skip the roasting step—it transforms raw garlic into sweet, mellow cloves that form the dip's foundation.
2
Toast the walnuts
- While the garlic roasts, place the roughly chopped walnuts in a small dry skillet over medium heat.
- Toast for 4–5 minutes, stirring often, until fragrant and lightly browned.
- Watch carefully—walnuts burn quickly.
- Transfer to a plate to cool for 2–3 minutes.
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Ready when: Walnuts are fragrant and light golden brown
Tip: Toasting releases the walnuts' natural oils and deepens their flavor—don't skip this or use raw nuts.
3
Cool the roasted garlic
- Remove the baking sheet from the oven and let the garlic cool for about 10 minutes until you can handle it comfortably.
- Once cool enough, squeeze each clove from its skin into a small bowl—they should pop out easily with gentle pressure from a fork or your fingertip.
- You should have about 1 tablespoon (15 ml) of roasted garlic puree.
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Ready when: Garlic is cool enough to touch and squeeze from the skin
Tip: Don't discard the skins—the pulp inside is what you want. If cloves won't squeeze out, they need more roasting time.
4
Combine in food processor
- Add the roasted garlic, drained green olives, toasted walnuts, and room-temperature cream cheese to a food processor.
- Pulse 8–10 times until the mixture is chunky but well combined—do not overprocess into a smooth paste.
- You want some texture remaining from the olives and walnuts.
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Ready when: Mixture is chunky and evenly combined, not smooth
Tip: Pulse, don't blend—the dip's appeal lies in its rustic texture. A few small olive and walnut pieces add visual appeal and bite.
5
Season and finish
- Transfer the mixture to a serving bowl.
- Stir in the 2 tablespoons (30 ml) fresh lemon juice and the 1 tablespoon (15 ml) extra-virgin olive oil.
- Taste and adjust seasoning with sea salt, black pepper, and red pepper flakes if using.
- Start with a small pinch of salt—the olives are already salty—and add more gradually.
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Ready when: Dip is well seasoned with balanced lemon brightness and gentle heat
Tip: Taste as you season—the olives contribute significant saltiness, so restraint is key. Lemon juice should brighten without overpowering.
6
Garnish and serve
- If desired, top the dip with the 2 tablespoons (8 g) finely chopped fresh parsley and a very light drizzle of extra-virgin olive oil.
- Serve at room temperature with crackers, toasted bread, or fresh vegetables such as cucumber slices, bell pepper strips, and radishes.
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Ready when: Dip is garnished and ready to serve
Tip: Parsley adds a fresh finish and color contrast. Serve the dip within 2 hours of making it for the best texture and flavor.

Good to know

Tips

Roasting garlic is the key to this dip's success—it mellows the sharp bite of raw garlic and creates a sweet, caramelized base. Do not skip this step or use jarred roasted garlic, which lacks the same depth.
Green olives can vary in saltiness depending on the brand and curing method. Taste the dip before adding salt, and adjust gradually. You can also rinse the drained olives under cold water for 30 seconds to reduce saltiness if needed.
This dip is best served at room temperature, which allows the flavors to be more pronounced and the texture to be at its most appealing. Serving it cold will mute the flavors and make the dip stiffer.
Pair this dip with crispy crackers, toasted bread rounds, or fresh vegetables. It also makes an excellent accompaniment to grilled meats, fish, or as a spread on sandwiches or grain bowls.

Make ahead

The dip can be prepared up to 2 days ahead. Make through step 5 (seasoning), then cover and refrigerate. Bring to room temperature about 20 minutes before serving, and stir gently. Add fresh parsley garnish just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: cover with plastic wrap and store for up to 3 days; remove 20 minutes before serving to allow flavors to open. Freezer: transfer to an airtight container and freeze for up to 1 month. Thaw overnight in the refrigerator and bring to room temperature before serving. The texture may become slightly softer after thawing—stir well to recombine.

Substitutions

cream cheese → Greek yogurt (full-fat, plain) or crème fraîche. Use 3 ounces (85 g) yogurt or crème fraîche for a tangier, lighter dip. The texture will be slightly looser; add it gradually and adjust with lemon juice if needed.
walnuts → Roasted almonds or pine nuts. Almonds add a milder, slightly sweet note; pine nuts create a richer, creamier texture. Use the same weight (60 g).
green olives, pitted → Kalamata olives or mixed olives. Kalamata olives will give a darker, earthier dip with less brine flavor. Use the same weight (180 g). Rinse well to reduce saltiness if desired.
fresh flat-leaf parsley → Fresh basil or mint. Basil adds a Mediterranean herbaceous note; mint brings brightness. Use the same amount (8 g) and chop finely.