Recipes

Green Olive Cheddar Dip

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At a Glance:

Prep Time:

30 minutes

Servings:

12

The richness of the sour cream and cream cheese is the perfect foil to the savory saltiness of the green olives and cheddar cheese. The combination will surely make this dip the hit of any party. Because more olives make everything better, we like to skewer fresh and pickled vegetables in large or jumbo ripe black olives to use as dippers. When organizing a relish tray it creates a much more dramatic presentation if you don’t mix the vegetables together. In other words create vivid blocks of color by keeping carrots with carrots, green onions with green onions, etc. Dip may be garnished with additional chopped green onions.

Ingredients

2 cups (8 oz.) shredded sharp Cheddar cheese
4 oz. cream cheese, softened
1 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon chopped garlic
1 (5.75 ounce) jar Lindsay® Pimiento Stuffed Spanish Manzanilla Olives, drained
1/2 cup thickly sliced green onions
1/4 teaspoon freshly ground black pepper
24 vegetable sticks, such as carrots, celery, red bell pepper, fennel and green onion *
2 (5.75 oz.) cans Lindsay® Colossal Ripe Pitted Olives, drained

Directions:

In bowl of food processor, combine cheddar cheese, cream cheese, sour cream, mayonnaise and garlic. Pulse several times until ingredients are combined. Add Manzanilla olives and green onions. Pulse until olives and onion are chopped. (Dip should be slightly chunky.) Transfer to a serving bowl.

Skewer one vegetable stick through each ripe olive; arrange on a platter and place dip in center. Serve chilled or at room temperature. Makes 12 servings.

Kitchen Tips:

To make vegetable sticks, cut assorted vegetables into 4-inch x 1/4-inch sticks.

Nutrients Per Serving:

Nutrition information per serving:
Calories: 214
Calories from fat: 169
Total fat: 19g
Monounsaturated fat: 4g
Cholesterol: 42mg
Sodium: 605mg
Total Carbohydrates: 5g
Dietary Fiber: 1g
Protein: 6g