Wednesday, December 1, 2010
Green Olive Dip
Well, here it is. My husband's Grandma T has made this for years I'm told. His Grandpa B has told me (a few times) the story of when my husband and his brother were little. They were making their plates and his brother asks 'is this stuff any good?' with which his grandpa told him 'no' or 'it's terrible'... something along those lines. My husband turns around and goes 'that means it's good, take A LOT!'. Now, if you know all the key players in this story, it always makes me laugh just because I can picture it. Her version typically comes out a bit more smooth, but I didn't have a food processor and ended up having to use a hand chopper for my green olives. I found a lot of really similar recipes online but they all called for quite a bit of mayo, and that didn't seem right. I gave T a call and she led me in the right direction. I doubled the recipe since I was assuming there would be a ton of people, I saw one person touch it the whole time, and threw it out later that night. Well, lesson learned! Anyways, I myself am not a fan of green olives, but I did try it one time and I'll admit, if I liked green olives, I'd LOVE this dip! This is more of a cracker dip than a chip dip, but to each their own! Very rich in taste, but I love the idea of having something different. It just seems like you always see the same dips at parties and such. I like to mix it up... sometimes!
2 8-oz. pkg. Cream Cheese (room temp. for easier mixing)
4 tbsp. Mayo
1 medium sized jar Green Olives
1-2 tbsp juice from can
In a food processor combine all ingredients, chill, and serve with crackers or your choice of something else! If you don't have a food processor like me, use a hand chopper or chop a fine as you can with a hand knife and combine with remaining ingredients. Combine well with spatula and follow remaining directions above!
Posted by a.bailey at 7:39 AM