Tangy Green Olive Dip Food

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.

GREEN OLIVE AND MASCARPONE DIP

Steps:

• Squeeze as much water as possible out of the defrosted spinach. In a medium bowl, stir all the ingredients together until evenly combined.
• *We found the olives in our store to be very hot. Taste as you add this ingredient.

TANGY GREEN OLIVE DIP

Steps:

• In a food processor, blend the cream cheese and mayonnaise and a few thin slices of onion (to taste) until smooth. Thin the mixture to your liking by adding some of the juice from the olive jar. Add olives and pulse until they are chopped, but not pureed. Serve chilled with chips, crackers or vegetables.

GREEN OLIVE DIP

Steps:

• In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink, 5-7 minutes, crumble meat; drain. Transfer to a greased 3-qt. slow cooker. Add the beans, salsa, cheeses and olives. Cover and cook on low 3-4 hours or until cheese is melted, stirring occasionally. Serve with chips.

CHEEZY GREEN OLIVE DIP

Steps:

• Combine cheeses, Worcestershire sauce and garlic salt in a small bowl; beat until smooth.
• You could also do this in a food processor.
• Stir in the chopped olives; pulse in lightly if using food processor.
• Pack into a small serving bowl and refrigerate for at least 2 hours to let flavours blend.
• Garnish with additional sliced green olives if you wish and serve with an assortment of crackers and raw veggies.

TANGY TUNA DIP

Steps:

• In a medium bowl, mix cream cheese, lemon juice, lime juice, green onion, dill weed, salt and pepper. Blend until smooth. Mix in the tuna and olive oil. Cover and chill in the refrigerator approximately 25 minutes.