Start by placing the pitted and drained Kalamata olives into a food processor. Blitz them for about 5 seconds until they are roughly chopped but not fully pureed. You want to maintain some texture in your Kalamata Olive Dip. Once done, scrape down the sides of the bowl to ensure all pieces are incorporated.

Next, add the softened cream cheese, dried onion, garlic powder, and a splash of olive brine to the food processor. The cream cheese must be at room temperature to blend smoothly. Blend everything together for another 5 seconds. Be sure to pause and scrape down the sides again to mix thoroughly.

Continue blending the mixture until it reaches a creamy and uniform consistency, which may take an additional 10 to 15 seconds. The goal is a smooth, homogenous Kalamata Olive Dip that retains its rich texture without any chunky bits. Check the dip's consistency and flavor, adjusting the garlic or onion to your taste.

Once you achieve your desired smoothness, transfer the dip to a lovely serving bowl. Decorate it with a drizzle of olive oil or a sprinkle of fresh herbs if desired for an added touch. Surround the bowl with an assortment of pita chips, veggies, or crackers for perfect dipping.