This post is sponsored by Lindsay, but my love for their bite-sized fun is entirely my own.
Creamy black olive dip starring fresh basil, garlic, and zesty lemon is perfect for game day dipping or any party spread!
Creamy olive dip is a dairy-free, updated take on a 50s-style party dip. It doesn't contain any mayo or cream cheese. Instead, it gets its creaminess from cashews.
Serve with veggies and pieces of crusty bread for dipping. It's the perfect addition to any party spread.
Since the olives are a big star in this dip recipe, choose ones that you'd want to snack on right out of the can. I used a 15 ounce can of Lindsay black olives to make this dip, and they were perfect.
This dip is super easy to make. It only takes about 5 minutes, not counting the time to soak the cashews. The base is my super easy garlic cashew cream sauce, and then you layer on lots of amazing flavors from there.
Even WITH the soaking time, this is ready in about 15 minutes. Seriously, this dip is so easy that my three-year-old helps me make it.
Get your cashews soaking in some warm water, and while they soak, get all of your other ingredients into the blender.
When the soaking time is up, drain those cashews, add them to the blender, and puree. I topped my black olive dip with a little bit of basil and some extra sliced olives, but that's totally optional.
Serve this dip with crackers and veggies for dipping. A sturdy, wheat cracker works best, since this dip is nice and thick.
If you're planning this as part of a party spread, check out more vegan dips to include. I love putting out lots of different dips when I host, so everyone has plenty to snack on.
This olive dip will keep for three to five days in the fridge. Store it in an airtight container for maximum freshness.
It also freezes well. To freeze, put it in a freezer-safe container. When you're ready to thaw, move it to the fridge to thaw overnight. If things have separated, you can toss it back into the blender for a few seconds.
Creamy Black Olive Dip Recipe
- 1 6-ounce can black olives - drained
- 1 cup raw cashews - soaked in hot water for 10 minutes, then drained
- ⅓ cup lemon juice
- 2 tablespoons olive oil
- ¼ cup water - plus more, if needed
- ¼ cup packed basil leaves
- 1 large or 2 small cloves garlic
- Add all of the ingredients to your blender, and puree until nice and smooth. If needed, you can add water, a tablespoon at a time. I've never needed more than 2 extra tablespoons to get a nice, creamy dip.