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 TimePrep: 10 min. Bake: 30 min.
- 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.
Nutrition Facts2 tablespoons: 114 calories, 11g fat (2g saturated fat), 7mg cholesterol, 280mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.
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