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Warm Olive Dip

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.
  • Makes
    3 cups

Ingredients

  • 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

Directions

  • 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.

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