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Warm Olive Dip Recipe

My husband, Mike, and I grow olives, so they often appear on our menus. In this recipe, olive add a little extra spark to ordinary artichoke dip.—Armstrong Olives, Mike and Cindy Armstrong, Porterville, California
TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD:24 servings


  • 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


  • 1. 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.

Nutritional Facts

1 serving (2 tablespoons) equals 114 calories, 11 g fat (2 g saturated fat), 7 mg cholesterol, 280 mg sodium, 2 g carbohydrate, 0 fiber, 2 g protein.

Reviews for Warm Olive Dip

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Reviewed Jun. 19, 2011

"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"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.