Ya’ll it is SO H.O.T. right now.

Florida heat + pregnancy + an old A/C on the Fritz = me in the pool (ALL. THE. TIME.)

I think I would die if we didn’t have a pool at the new house. But seriously.

Anyhow, I have been so hesitant to cook anything that isn’t on the grill because, well, that daggum oven heats up my kitchen and makes me a VERY cranky pregnant woman!

My poor husband.

When I entertain at our house, I’m apt to make a few appetizers that typically require the oven. Well my usual go-to’s: Pecan, Brown Sugar, and Kahlua Baked Brie or Easy Cheesy Bean Dip aren’t really an option right now! I weigh out their excellence with the 5 degrees my house temperature will rise to (and stay at) and well, hormonal Tina votes for the cooler temperature! 😉

So we press on and go back to no-bake goodies like: Caprese Bruschetta, Olive Tape;ade, and Hummus.

And now this EASY garlic olive cream cheese dip. Seriously, you won’t believe how few ingredients go into this: cream cheese, grated garlic, pimento stuffed olives & juice, and pepper. Give it a whirl in the food processor and badda bing badda boom you’ve got yourself an appetizer!!

Beat the heat & stay cool, people!

You’ll find me in my pool for the next 3 months… 😉

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Easy Garlic & Olive Dip

Prep Time: 5-10 minutes

Total Time: 5-10 minutes


8 ounces 1/3 less fat cream cheese (can use full fat if desired), softened
1/2 cup pimento stuffed green olives
1 teaspoon olive juice
1-2 cloves garlic grated (I used 2 because I love me some garlic!)
cracked black pepper to taste


Add ingredients to mini food processor and pulse until well combined (scrape the sides down as needed). Serve with crackers of choice (Wheat Thins go great with this!) and/or veggie sticks.