Warm 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

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.

WARM CHEESY OLIVE DIP

Steps:

• Preheat the oven to 400 degrees. Beat the cream cheese and mayonnaise together. Stir in the Gruyere cheese and olives. Spread the mixture into a 10-inch cast iron skillet (or similar baking dish) and bake 20 minutes or until golden and bubbly. Let cool slightly and serve warm with RW Garcia Artisan Crackers in Sweet Beet flavor.

WARM MARINATED OLIVES

Steps:

• Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
• Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

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.

SLOW-COOKER WARM CHEDDAR AND OLIVE DIP

Steps:

• In large microwavable bowl, place cold-pack cheese food, cream cheese and milk. Microwave uncovered on High 1 minute; stir. Continue microwaving 1 minute at a time, stirring after each minute, until smooth. Stir in remaining ingredients except bread.
• Spoon dip into 1- to 2-quart slow cooker to keep warm; do not cover. Serve with bread. Dip will hold on Low heat setting up to 2 hours.

WARM OLIVE DIP

Steps:

• In a bowl, combine mayonnaise and Parmesan cheese. Add artichokes and olives; mix well. Transfer to an ungreased 1-qt. baking dish. Bake, uncovered, at 350° for 30 minutes or until bubbly. Serve with crackers.

HOT CHEESY OLIVE DIP

Steps:

• Mix all ingredients well.
• Place in shallow oven proof dish.
• Bake at 350 degrees for 20 minutes.
• Serve hot with crackers or grilled breads.

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.

CHEESE AND OLIVE DIP

Steps:

• Combine all of the ingredients in a bowl, and stir well.
• Place in an ungreased 1 qt.
• baking dish.
• Bake, uncovered, at 350 degrees for 25 minutes, or thoroughly heated.
• Serve with Doritos, or corn chips, or crackers.

WARM OLIVE OIL-GARLIC DIP WITH OLIVES AND COUNTRY BREAD

Steps:

• In a small saucepan over medium heat, heat oil and butter until bubbly. Add garlic. Reduce heat to low and cook until garlic is fragrant; do not allow garlic to brown. Add anchovies and cook, stirring, for 2 minutes. Remove from heat; stir in chives and parsley. Season with pepper. Serve warm with olives and bread, for dipping.