Creamy Olive Dip with Spanish Olives | GOYA

Seasons & Occasions

Creamy Olive Dip with Spanish Olives

A Festive Olive Dip Recipe!

Whatever the season, no fiesta is complete without our flavor-packed olive dip. With a few pantry staples and 10 minutes of prep, this recipe is perfect for dunking vegetables or spreading on crackers. Just fold chopped, GOYA® Manzanilla Olives into a silky blend of cream cheese and mayonnaise. Great for anytime entertaining!

Makes 4 cups

Prep time: 10 min.

Total time: 10 min., plus chilling time


1 jar (6.75 oz.) GOYA® Manzanilla Olives Stuffed with Minced Pimientos, drained and finely chopped (about 3 cups)

2 pkgs. (8 oz. each) cream cheese, at room temperature

½ cup GOYA® Mayonnaise

½ small yellow onion, finely chopped (about ½ cup)

1 tsp. GOYA® Sazonador Total

2 tbsp. finely chopped chives, divided


1. In medium bowl, using whisk, beat together cream cheese and mayonnaise until smooth. Stir in olives, onions, Sazonador and 1 tbsp. chives. Transfer dip to refrigerator; chill until cold and firm, about 30 minutes. Sprinkle dip with remaining chives. Serve with crackers or vegetables.
Tip By La Cocina Goya

Chop Olives in Seconds!

To make easy work of chopping the olives, simply toss them into the bowl of a food processor and pulse 30 seconds, or until they’re finely chopped. Then, stir into the cream cheese mixture and relax!

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