- 1-1/4 cups mayonnaise
- 1 cup shredded or grated Parmesan cheese
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1 cup pimiento-stuffed or any spiced olives, chopped
- Assorted crackers
- 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. Yield: 3 cups.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Warm Olive Dip
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My (adult) daughter can't eat veggies, but LOVES olives. I made this for her birthday, and made her day extra special when I sent the leftovers home with her! What a hit!
Woodsy in West Bend, WI