1 jar (5.75 oz.) green olives with pimiento, drained and rinsed
1/2 C. green onions, white and green parts
1/4 t. freshly ground black pepper
Dippers- large black olives, carrot sticks, celery sticks, fennel
sticks, red bell pepper sticks or green onions.
Instructions
Combine cheddar cheese, cream cheese, sour cream, mayo and garlic in food processor. Pulse several times until ingredients are well incorporated.
Add olives and green onions. Pulse until chopped. The dip should be slightly chunky. Transfer to serving bowl or plate. Garnish with additional chopped onions.
Skewer black olives with veggies and arrange around dip. Serve chilled or at room temperature.
To make the veggie sticks, slice the veggies lengthwise and then cut into 4 inch pieces so they can easily skewer the olives.
Originally Submitted
12/16/2010
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