Not Miss Lily's Olives Dip

This is the kind of dip that disappears first at every party and nobody can quite figure out what’s in it. The base is straightforward, cream cheese beaten smooth with sour cream, but the supporting cast is what makes it interesting. Worcestershire sauce adds a fermented, umami depth. Paprika gives it warmth and a rosy tint. Chopped black olives bring briny pops of flavor throughout.

Beat the cream cheese until completely smooth before adding anything else. Lumps of cold cream cheese won’t incorporate into the sour cream properly and you’ll end up with an uneven texture. Start with softened cream cheese and work it with a spatula or hand mixer until it’s like frosting.

Chill it for at least an hour before serving. The flavors meld and the dip firms up to a spreadable consistency that holds onto crackers and chips without dripping.

Chef Tips

• Soften the cream cheese at room temperature for 30 minutes before starting. Microwaving it can make it greasy and uneven.
• Chop the olives small but not into a paste. You want identifiable briny bites, not just olive flavor dissolved into the cream.
• Worcestershire does a lot here. Taste before adding the full amount if you’re sensitive to that tangy, anchovy-forward flavor.
• Serve with sturdy dippers like pita chips, thick-cut potato chips, or celery sticks. Thin crackers snap under the weight of this one.

Variations

• Green olive version: Swap black olives for chopped green olives stuffed with pimento for a tangier, more assertive dip.
• Smoky twist: Use smoked paprika instead of regular and add a dash of liquid smoke.