Ingredients:

  • 8 oz Philadelphia cream cheese, softened to room temperature
  • 0.5 cup Plain Greek Yogurt
  • 0.25 cup Low-fat mayonnaise
  • 1 tbsp Reserved brine from the olive jar
  • 1 cup Green pimiento-stuffed olives, finely diced
  • 0.5 cup Canned black olives, drained and chopped
  • 2 Green onions, thinly sliced (whites and greens separated)
  • 0.5 tsp Garlic powder
  • 0.25 tsp Dried oregano
  • 1 pinch Freshly cracked black pepper

Instructions:

  1. Soften the base. Place the 8 oz cream cheese in your bowl at least 1 hour before starting. Note: If it’s still firm, microwave it in 10 second bursts until it feels like soft butter.
  2. Whisk the liquids. Add the 0.5 cup Greek yogurt, 0.25 cup mayo, and 1 tbsp brine to the cream cheese. Mix until no white lumps remain.
  3. Season the mix. Sprinkle in the 0.5 tsp garlic powder, 0.25 tsp oregano, and a pinch of pepper. Stir until the spices are evenly flecked throughout.
  4. Prep the aromatics. Slice your 2 green onions. Add the white parts to the bowl now for flavor depth.
  5. Dice the olives. Finely chop your 1 cup green olives and 0.5 cup black olives. Aim for pieces about the size of a pea.
  6. Fold carefully. Use your spatula to gently incorporate the olives and the green parts of the onions. Stop as soon as they are distributed.
  7. Transfer and smooth. Move the mixture to your serving bowl or a storage container. Smooth the top with the back of a spoon.
  8. The final chill. Cover and refrigerate for at least 30 minutes until the flavors have melded and the dip has set.
  9. Serve and enjoy. Take it out 10 minutes before the game starts so it’s easy to scoop without breaking crackers.