Brace yourselves my olive-loving friends, here is a recipe that
is going to knock your socks right into the next century. I know there are a
lot of you who love olives as much as I do, and if you are one of those people,
stop what you’re doing and make this dip. Two kinds of olives and three kinds
of cheeses make this loaded with flavor! Factor in scallions, garlic, and
pepperoncinis, and you have a dip that is hard to stop eating. This is a good
one my friends, from the brilliance of Martina McBride and found in her latest
book Martina's Kitchen Mix. I have made so many recipes from this book that it’s
looking pretty tattered. If you don’t have it, get it!
Baked Olive Cheese Dip
From Martina's Kitchen Mix
1 (8-oz.) pkg. cream cheese, softened
1 c. grated Parmesan cheese
1 c. shredded pepper jack cheese
¼ c. mayonnaise
2 garlic cloves, minced
½ c. roughly chopped green olives
½ c. roughly chopped black olives
1/3 c. rinsed, diced pepperoncinis
2 scallions, finely chopped (about ¼ c.),
1 (8-oz.) pkg. cream cheese, softened
1 c. grated Parmesan cheese
1 c. shredded pepper jack cheese
¼ c. mayonnaise
2 garlic cloves, minced
½ c. roughly chopped green olives
½ c. roughly chopped black olives
1/3 c. rinsed, diced pepperoncinis
2 scallions, finely chopped (about ¼ c.),
plus more for garnish
Dried pepper flakes, for garnish
Crackers, toasted bread slices, or tortilla chips
Preheat oven to 350° F.
In a medium mixing bowl beat the cream cheese with the mixer at medium speed for two minutes. Stir in the Parmesan cheese, pepper jack, and mayonnaise. Beat at medium speed just until blended. Add garlic, green olives, black olives, pepperoncinis, and green onions, beating just until combined.
Transfer to an 8” baking dish and bake for 25 minutes or until golden brown. Serve with crackers, toasted bread slices, or tortilla chips. Garnish as desired.
This could be assembled and refrigerated up to one day ahead. Just let it come to room temperature before baking
Note from me: I used Kalamata olives that I rinsed, as well as blue cheese-stuffed green olives. It was wonderful! Use whatever olives you happen to have on hand, any of them would be good in combination.
Dried pepper flakes, for garnish
Crackers, toasted bread slices, or tortilla chips
Preheat oven to 350° F.
In a medium mixing bowl beat the cream cheese with the mixer at medium speed for two minutes. Stir in the Parmesan cheese, pepper jack, and mayonnaise. Beat at medium speed just until blended. Add garlic, green olives, black olives, pepperoncinis, and green onions, beating just until combined.
Transfer to an 8” baking dish and bake for 25 minutes or until golden brown. Serve with crackers, toasted bread slices, or tortilla chips. Garnish as desired.
This could be assembled and refrigerated up to one day ahead. Just let it come to room temperature before baking
Note from me: I used Kalamata olives that I rinsed, as well as blue cheese-stuffed green olives. It was wonderful! Use whatever olives you happen to have on hand, any of them would be good in combination.
If you want an olive snack that is quick and easy, try these Blistered Olives.
This post contains affiliate links.
3 comments:
I have made a similar recipe in the past, but I am printing this one off for family apps nights ahead!
Just seeing these olive recipes! They are going to be made this aft for the cocktail hour on beach!!! Thanky ma’am!
I'm the only one at my house that loves olives, and my birthday is coming up, so this is going on my birthday menu for myself! I want to live at your house, where you just happen to have blue cheese stuffed olives and Kalamata olives on hand.
Post a Comment