Corn Olive Spread Recipes

CORN AND OLIVE SPREAD

Corn and Olive Spread image

Whip up a creamy spread that boasts a peppy flavor and color.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 1h20m

Yield 32

Number Of Ingredients 7

Ingredients

2 packages (8 oz each) cream cheese, softened
1 package (1 oz) ranch dressing and seasoning mix (milk recipe)
2 cans (4 1/4 oz each) chopped ripe olives, drained
1 can (11 oz) whole kernel sweet corn, drained
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 medium red bell pepper, chopped (1 cup)
Bagel chips or tortilla chips

Steps:

In large bowl, beat cream cheese and dressing mix with electric mixer on medium speed until smooth. Stir in remaining ingredients except bagel chips.
Cover; refrigerate 1 to 2 hours to blend flavors. Serve with bagel chips.

Nutrition Facts : Calories 130, Carbohydrate 11 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 1 g, TransFat 0 g

OLIVE SPREAD

Olive Spread image

An easy and great tasting appetizer. You can not just have one.... You will have garlic breathe when you are finished, but it's worth it.

Provided by LeeAnn

Categories Spreads

Time 10m

Yield 1 bowl

Number Of Ingredients 5

Ingredients

1/2 cup green olives, drained
1/2 cup black olives, drained
1 tablespoon capers, drained
1 -2 clove garlic, mashed (to your taste)
1/4 cup olive oil

Steps:

Put all ingredients, except olive oil in the food processor and pulse until chopped.
Turn processor on low setting and gradually add olive oil until you get a grainy texture.
I stop and start and scrape down the sides as I am going.
I try to add as little oil as possible, but enough to hold the mixture together so it will spread nicely.
Serve with slices of grainy baguette.
This is wonderful and easy.

EASY OLIVE SPREAD

Easy Olive Spread image

Mix cream cheese spread with olives, cover, refrigerate and you get a tasty olive spread! Try serving Easy Olive Spread at your next party or gathering.

Provided by My Food and Family

Categories Appetizers & Snacks

Time 1h5m

Yield Makes 10 servings, 2 Tbsp. spread and 5 crackers each.

Number Of Ingredients 3

Ingredients

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/3 cup chopped pimento-stuffed green olives
round buttery crackers

Steps:

Mix cream cheese spread and olives; cover.
Refrigerate 1 hour. Serve as a spread with the crackers.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

OLIVE SPREAD

Olive Spread image

Provided by Food Network

Categories main-dish

Time 10m

Number Of Ingredients 6

Ingredients

3 whole green onions, chopped
1 (8 ounce) can ripe olives, drained well
3 cloves garlic, minced
Juice of 1 lemon
2 ounces plus more ricotta cheese (optional)
Salt and freshly ground black pepper if needed

Steps:

Place all of the ingredients in a food processor or blender and puree. If the mixture is too thin, add 2 ounces or more of ricotta cheese to thicken it. Season with salt and pepper.

STUFFED CELERY WITH OLIVES

Stuffed Celery with Olives image

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 8-ounce package cream cheese, at room temperature
1/4 cup heavy cream
3 tablespoons finely chopped pimiento-stuffed olives
3 tablespoons finely chopped pitted kalamata olives
2 tablespoons finely chopped fresh chives
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
8 stalks celery, cut into 2-inch pieces
Sweet paprika, for dusting

Steps:

Beat the cream cheese and heavy cream in a large bowl with a mixer on medium speed until light and fluffy, 1 to 2 minutes. Fold in the olives, chives, lemon zest, a pinch of salt and a few grinds of pepper.
Transfer the cream cheese mixture to a piping bag fitted with a large star tip. Pipe into the celery, then dust with paprika.

THREE OLIVE SPREAD

Three Olive Spread image

This recipe was given to me by a coworker for the holidays. It is best when made with olives purchased at a deli. Serve with your favorite cracker, baguettes or thin italian bread slices.

Provided by GRAYCE

Categories Appetizers and Snacks Vegetable Olives

Time 1h15m

Yield 24

Number Of Ingredients 6

Ingredients

1 cup pitted black olives
1 cup pitted green olives
1 cup pitted kalamata olives
2 cloves garlic, peeled
3 tablespoons balsamic vinegar
3 tablespoons olive oil

Steps:

Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth. Refrigerate for at least one hour, or overnight if possible, before serving.

Nutrition Facts : Calories 45.9 calories, Carbohydrate 1.3 g, Fat 4.5 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.6 g, Sodium 284 mg, Sugar 0.3 g

OLIVE-CAPER SPREAD

Olive-Caper Spread image

This salty spread is perfect with crudite and crackers.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 10m

Yield Makes 1 1/2 cups

Number Of Ingredients 6

Ingredients

2 cups pitted brine-cured black olives
1 cup loosely packed fresh parsley leaves
2 tablespoons rinsed capers
2 anchovy fillets, optional
Finely grated zest and juice of 1 lemon
2 tablespoons olive oil

Steps:

In a food processor, combine black olives (such as Kalamata), parsley leaves, rinsed capers, and anchovy fillets with lemon zest and juice; process until finely chopped.
With the motor running, add olive oil; process until a paste forms.

OLIVE SPREAD SNACKERS

Olive Spread Snackers image

If you like olives, you'll love this smooth spread. Walnuts and spices create warm flavor overtones. Spoon this mixture onto slices of your favorite toasted bread.

Provided by sal

Categories Appetizers and Snacks Vegetable Olives

Time 10m

Yield 40

Number Of Ingredients 9

Ingredients

3 cups pitted black olives
1 ½ cups chopped walnuts
½ cup mayonnaise
1 tablespoon sour cream
1 teaspoon dried thyme
¼ teaspoon ground black pepper
¼ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon dried minced onion

Steps:

In a food processor, blend pitted black olives, walnuts, mayonnaise, sour cream, thyme, black pepper, salt, garlic powder and dried minced onion. Chill in the refrigerator until serving.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 1.4 g, Cholesterol 1.2 mg, Fat 6.3 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 0.8 g, Sodium 123.6 mg, Sugar 0.2 g

CORN ON THE COB WITH OLIVE OIL AND PEPPER

Corn on the Cob with Olive Oil and Pepper image

Recipe adapted from A Bird in the Oven and Then Some by Mindy Fox (Kyle Books; 2010).

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 25m

Number Of Ingredients 4

Ingredients

Coarse salt
4 ears corn, silk and outer layers of husk removed, inner husks pulled back
1 teaspoon black peppercorns
1/4 cup extra-virgin olive oil

Steps:

In a large pot of boiling salted water, cook corn until just tender, about 5 minutes. Meanwhile, using a mortar and pestle or the blade of a large knife, coarsely crack peppercorns. With tongs, remove corn from pot, letting excess water drip off, and transfer to a serving platter. Immediately drizzle with oil and sprinkle with salt and cracked pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 207 g, Fat 15 g, Fiber 3 g, Protein 3 g, SaturatedFat 2 g

OLIVE CORN SALAD

Olive Corn Salad image

This recipe has been a favorite of mine for years. My grandmother would always ask me to make it for our family picnic.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 package (16 ounces) frozen corn, thawed
3 hard-boiled large eggs, quartered and sliced
1/3 cup sliced pimiento-stuffed olives
1/2 cup mayonnaise
2 tablespoons minced chives
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon salt

Steps:

In a large bowl, combine the corn, eggs and olives. In a small bowl, combine the mayonnaise and seasonings. Stir into corn mixture and mix well. Cover and refrigerate for 2 hours or until chilled.

Nutrition Facts : Calories 254 calories, Fat 19g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 344mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.