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Place the olives, cream cheese, mayonnaise, mozzarella, sour cream, red wine vinegar, Italian seasoning, onion powder, garlic powder, pepper and smoked paprika into a food processor.
Process until the desired smoothness is achieved, scraping down the sides as needed. Taste test the dip and add the salt if needed. The dip can be perfectly smooth or a little chunkier, depending on your preference.
Transfer the olive dip to a serving bowl, cover and refrigerate for at least 4 hours or overnight.
Serve with crackers, chips, or fresh veggies. Optional garnish with whole or sliced olives, green onions, and parsley.