Take your cream cheese out of the fridge and let it sit at room temperature for about 20–30 minutes.

You want it soft and spreadable so it blends easily with the other ingredients.

Pro Tip: If you’re short on time, cut the cream cheese into cubes and microwave it in 10-second bursts until just soft—don’t melt it!

Use a small sharp knife to finely chop the green olives into small bits.

Measure out about ⅓ cup once chopped.

Set aside a few slices for garnish if you'd like a fancy finish later.

Pro Tip: Chop them small enough so you get olive in every bite, but don’t turn them into mush—you want that briny texture.

In a large mixing bowl, add the softened cream cheese and sour cream.

Use a hand mixer on medium speed or a sturdy spatula to blend until smooth and creamy.

Scrape down the sides of the bowl to make sure everything is fully mixed.

Pro Tip: Don’t overmix—stop once it’s smooth to keep it light and fluffy.

Add the chopped olives, olive brine, garlic powder, onion powder, and gin (if using) to the bowl.

Stir until well combined, making sure the olives are evenly distributed.

Taste and season with salt and pepper as needed—go easy on the salt at first since olives are naturally salty.

Scoop the dip into a serving bowl or ramekin.

Garnish with extra chopped olives, a sprinkle of fresh chives or parsley, and a crack of black pepper if you like.

Serve immediately or cover and refrigerate for 1–2 hours to let the flavors meld.