Olive Dip Food

3 INGREDIENT OLIVE DIP

Steps:

• With a fork mix the cream cheese and mayo together.
• Stir in olives and any other ingredients.
• Chill for at least 1 hour.

OLIVE DIP RECIPE

Steps:

• Drain 1 jar green olives into a bowl. Reserve 2 tablespoons of the green olive juice to add to the olive dip.
• Remove olive juice.
• Place 8 ounce softened cream cheese and 1 stick of margarine or butter in a bowl. Add the 2 tablespoons reserved green olive juice.
• Put olive juice in cream cheese.
• Mix until well combined.
• Mix cream cheese.
• In a bowl, place the drained jar of green olives.
• Places green olives in bowl.
• Chop the green olives. We used the Rada Food Chopper to easily chop our olives.
• Chop green olives.
• Add 2 small cans of sliced black olives to the green olives and continue to chop. Continue chopping until the olives are fully chopped.
• Chop black and green olives.
• Combine the olives with the cream cheese and mix until blended.
• Blend cheese and olives.
• Chill the olive spread before serving.
• Puts cream cheese in bowl.
• Serve the olive dip and enjoy!
• This delicious Olive Dip recipe is delicious spread on bread, crackers, or crostini! It's sure to be a hit at your next get-together!

RIDICULOUSLY GOOD OLIVE OIL DIP

Steps:

• Finely mince the garlic and capers. Add to a bowl along with the oregano, rosemary, thyme and cheese. Season with a small pinch of salt and pepper. Use the back of a spoon to smoosh the herbs into the garlic and capers.
• Make one or two mounds of the garlic-herb mixture on a rimmed plate. Drizzle the olive oil on top. Serve with cubes of bread.

OLIVE DIP (OLD FASHIONED STUFFED CELERY DIP)

Steps:

• With a mixer, cream the cream cheese until smooth.
• Add in mayonnaise, mix.
• Add in dill pickle relish, chopped olives and olive juice. Cream together.
• Fold in green onion and celery. (reserve a little green onion and/or sliced olive for serving if desired.)
• Mix in ground black pepper and chives.
• Store in a bowl in the fridge until you are ready to serve.
• Serve with celery, carrots, bell pepper, crackers and chips.

OLIVE DIP

Steps:

• Mix together the cream cheese and sour cream using a mixer on medium speed.
• Stir in the remaining ingredients until well combined.
• Chill covered in the refrigerator for at least an hour, but preferably several.

GREEN OLIVE DIP

Steps:

• Combine the cream cheese and mayonnaise in the bowl of a food processor and mix until thoroughly combined.
• Add the onion powder and garlic powder to taste (adjust as necessary)
• Add the green olives and mix thoroughly..
• Start with one tablespoon and add additional olive brine as needed to get dip to the desired consistency.

OLIVE OIL DIP

Steps:

• In a small bowl, combine the first 7 ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (1/4 cup total)., To prepare dipping oil: In a small microwave-safe bowl, combine 4 teaspoons herb mix with water. Microwave, uncovered, on high for 10-15 seconds. Drain excess water. Transfer to a shallow serving plate; add 1/2 cup oil and stir. Serve with bread.

OLIVE DIP

Steps:

• Stir together cream cheese, mayonnaise, chopped olives, cheddar cheese, garlic powder and olive juice until combined.
• Cover the dip and refrigerate for at least 1 hour before serving.

FETA OLIVE DIP

Steps:

• In a food processor, combine the first nine ingredients; cover and process until blended. Transfer to a large bowl. Cover and refrigerate for at least 1 hour before serving. Serve with pita chips.

OLIVE DIP

Steps:

• Have all ingredients at room temperature to ensure a smooth egg-oil emulsion.
• In the food processor, process the egg, lemon juice, mustard and sugar for 5 seconds.
• With the motor running, pour the oil down the feed tube in a thin, steady stream until the mayonnaise is thick and smooth.
• Add the basil, olives and cream and process another few seconds.
• Transfer to a small bowl and sprinkle with paprika. Refrigerate until serving time.

OLIVE DIP?

Steps:

• Remove seeds & dice the red pepper.
• Remove seeds & dice the hot banana pepper. We love spicy foods, so I don't discard the seeds.
• In a food processor, gently blend olives and artichoke hearts to a medium chopped consistency.
• Add the hot banana pepper, red pepper, garlic and basil.
• Dizzle olive oil & lemon juice over the mixture.
• Gentley blend to a finely chopped consistency.
• Transfer to a bowl, and refrigerate overnight. It's really important to follow this step, I've learned this from experience.
• Serve with fresh baguette thinly sliced and/or crackers.

OLIVE DIP

Steps:

• Place all ingredients except the tomatoes and olive oil in a blender; blend until smooth. This may take a little while since the dip is pretty thick. Add a little more lemon juice to thin it out only slightly if you need to.
• Place in a flat serving dish and refrigerate for 1 hour.
• Then spread the tomato pieces on top,and drizzle with olive oil before serving.
• Enjoy!

CREAMY OLIVE DIP

Steps:

• Mix mayonnaise, sour cream, olives, parsley, dill, minced onion, and seasoned salt together in a bowl; cover with plastic wrap and refrigerate 4 hours to overnight.

OLIVE DIP

Steps:

• Chill a serving bowl in the freezer while you make the salsa. In a mixing bowl, combine the chopped green chiles, onion, green olives, and black olives. Lightly mix in the Cheddar cheese and tomatoes; season to taste with garlic salt and black pepper. If desired, mix in a little bit of the olive brine. Serve in the chilled bowl.