- 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.
Reviews forWarm Olive Dip
"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"