Publisher Photo
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 1-1/4 cups mayonnaise
  • 1 cup shredded or grated Parmesan cheese
  • 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
  • 1 cup pimento-stuffed or any spiced olive, chopped
  • Assorted crackers

Directions

In a bowl, combine the 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.
Originally published as Warm Olive Dip in Taste of Home October/November 1995, p65

Nutritional Facts

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

  • 1-1/4 cups mayonnaise
  • 1 cup shredded or grated Parmesan cheese
  • 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
  • 1 cup pimento-stuffed or any spiced olive, chopped
  • Assorted crackers
  1. In a bowl, combine the 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.
Originally published as Warm Olive Dip in Taste of Home October/November 1995, p65

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Reviews forWarm Olive Dip

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MY REVIEW
Sandy1947 User ID: 4479435 6321
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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