Karen's Dip

This no-cook dip comes together in minutes and packs a punch of salty, tangy, smoky flavor. Cream cheese and mayo form the creamy base, then crumbled bacon, chopped green olives, grated Parmesan, and scallions get folded in with a couple dashes of hot sauce for heat.

The green olives are what make this stand out from a hundred other cream cheese dips. Their briny, slightly bitter bite plays off the smoky bacon and sharp Parmesan in a way that keeps you reaching for another cracker.

Chill it for at least an hour before serving so the flavors meld. You can also roll the whole thing into a ball and coat it in extra crumbled bacon or chopped nuts for a party-ready presentation.

Pro Tips

• Bring the cream cheese to room temperature before mixing. Cold cream cheese won’t blend smoothly and you’ll end up with lumps.
• Drain and chop the olives well. Too much brine will make the dip watery.
• Cook the bacon crispy, not chewy. It needs to crumble easily and add crunch to the creamy dip.
• This dip tastes even better the next day after the flavors have had time to come together overnight in the fridge.

Variations

• Add chopped sun-dried tomatoes for a Mediterranean twist.
• Swap green olives for kalamata olives and add dried oregano for a Greek-inspired version.
• Roll the cheese ball in everything bagel seasoning for extra texture and flavor.