In a food processor, add the softened cream cheese and mayonnaise, blending until smooth and creamy (1-2 minutes). Scrape down the sides occasionally.

Sprinkle in the onion powder and garlic powder, blending until fully integrated (about 30 seconds).

Add the drained green olives and pulse gently until roughly chopped (10-15 seconds). Maintain some texture.

Gradually stir in about 1 tablespoon of olive brine to achieve your desired consistency, blending for another 15 seconds if needed.

Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 2 hours before serving.