Olive Dip

Dip, Dip Hooray!

 

If there was ever a season for dips, it’s happening now. With holiday parties in full swing, you can count on a bowl with surrounding chips, crackers and raw vegetables. The beauty of these dunkable appetizers is that they come together quickly and have mass appeal. But instead of the same ones using dry ranch dressing mix and sour cream, I like this one enhanced and flavored perfectly with chopped olives. I use the green ones stuffed with bright red pimento peppers to give it a bit of Christmas charm, but you can use any type such as those stuffed with garlic or blue cheese for some dip zip. And thanks to the briny flavor, no salt is needed. If you want to turn this into a cheese log, omit the sour cream and chill thoroughly before rolling in the chopped pecans. Cheers!  

 

 Green Olive Dip with Toasted Pecans

 

Yield: around 2 cups

1/2 cup chopped pecans

1 (8-ounce) package cream cheese, softened

1/2 cup sour cream

1 tablespoon Mexican cream or heavy cream

1/2 cup chopped pimiento stuffed green olives

 

Place the pecans on a baking sheet and place in the oven as it preheats to 350 degrees. When the oven reaches the correct temperature or when you smell the nuts, remove and set aside to cool. Meanwhile, cream together the cream cheese, sour cream and Mexican cream until smooth. Fold in the olives and transfer to a shallow serving dish. Top with the pecans and serve immediately or cover and refrigerate until ready to serve. 

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