Warm Olive Dip Recipes
WARM MARINATED OLIVES
Steps:
- Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
- Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.
CREAMY OLIVE DIP
Serve with assorted breads, crackers, or vegetables.
Provided by Brenda
Categories Appetizers and Snacks Vegetable Olives
Time 4h10m
Yield 32
Number Of Ingredients 7
Steps:
- Mix mayonnaise, sour cream, olives, parsley, dill, minced onion, and seasoned salt together in a bowl; cover with plastic wrap and refrigerate 4 hours to overnight.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 1.6 g, Cholesterol 11.6 mg, Fat 14.8 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.6 g, Sodium 192.4 mg, Sugar 0.2 g
SLOW-COOKER WARM CHEDDAR AND OLIVE DIP
Sliced salty olives are a nice contrast to the smooth cheese dip. Assemble it in 10 minutes, then simply heat in a slow cooker!
Provided by Betty Crocker Kitchens
Categories Dinner
Time 10m
Yield 20
Number Of Ingredients 7
Steps:
- In large microwavable bowl, place cold-pack cheese food, cream cheese and milk. Microwave uncovered on High 1 minute; stir. Continue microwaving 1 minute at a time, stirring after each minute, until smooth. Stir in remaining ingredients except bread.
- Spoon dip into 1- to 2-quart slow cooker to keep warm; do not cover. Serve with bread. Dip will hold on Low heat setting up to 2 hours.
Nutrition Facts : Calories 130, Carbohydrate 9 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 2 g, TransFat 0 g
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
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3 cups.
Number Of Ingredients 5
Steps:
- 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 Facts :
OLIVE DIP
An easy dip bursting with olive flavor. This olive dip is the perfect combination of creamy and salty.
Provided by Darlene Kratz
Categories Appetizer
Time 5m
Number Of Ingredients 8
Steps:
- Mix together the cream cheese and sour cream using a mixer on medium speed.
- Stir in the remaining ingredients until well combined.
- Chill covered in the refrigerator for at least an hour, but preferably several.
Nutrition Facts : Calories 148 kcal, ServingSize 1 serving
HOT CHEESY OLIVE DIP
A friend gave me this recipe. This is really really gooda! Use only mayo, NOT salad dressing...it will not turn out. Enjoy this with crackers or grilled french bread.
Provided by luvcookn
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients well.
- Place in shallow oven proof dish.
- Bake at 350 degrees for 20 minutes.
- Serve hot with crackers or grilled breads.
Nutrition Facts : Calories 510.4, Fat 42, SaturatedFat 15.3, Cholesterol 74.6, Sodium 1063.7, Carbohydrate 19.9, Fiber 1.6, Sugar 5.4, Protein 16
WARM ARTICHOKE-OLIVE DIP
Made this recipe last night that I found in an old issue of Bon Appetit. It was really easy and very good. We had to sub black olive tapenade as that was what I could find at the store and this seemed to work fine.
Provided by Dr. Jenny
Categories Cheese
Time 35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F
- Coarsely chop artichokes and 3/4 cup basil inn processor.
- Transfer mixture to 4-cup baking dish; mix in Parmesan, tapenade, and herb cheese.
- Bake until hot, about 30 minutes.
- Garnish with basil. Serve with breads.
Nutrition Facts : Calories 95.6, Fat 6.1, SaturatedFat 3.7, Cholesterol 17, Sodium 405.5, Carbohydrate 3.5, Fiber 0.9, Sugar 0.1, Protein 7
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