Add softened cream cheese to bowl.
Crush black olives (done properly you are quartering the olive) OR chop them and add to cream cheese - Discard any found pits.
Add Worcestershire and garlic powder - mix well.
Begin stirring and mixing ingredients together, adding reserved black olive juice until dip is at a consistancy that will not break a chip when dipped.
Reserve black olive juice. Chop black olives.
In a medium sized bowl whip the cream cheese with a hand blender or a fork.
Add black olives and about 2 tablespoons of the black olive juice and mix. Add more juice until you reach your desired consistency (I like it creamy but not thinned out). You can also add things like worchestershire, paprika, garlic salt, etc if you'd like to add depth of flavor but I like it just how it is!
Serve with chips, veggies, crackers, or whatever else you may like!
eanwhile, for the feta and black olive mash, boil, steam or microwave
In a bowl, combine the tuna, caperberries, lemon juice, chile flakes and 2 tablespoons black olive pesto; mix gently but mix well.
Cover and refrigerate until well chilled and ready to serve.
Lay bread slices on a clean work surface; spread each with about 1 tablespoon of black olive pesto.
Spread the tuna mixture over half of the slices in a thin but even layer.
Cover with the remaining slices of white bread.
Before serving, remove the crusts with a serrated knife and slice diagonally.
Reserve 1/4 of the olives. Process remaining ingredients in a food processor until smooth. Season with black pepper. Spoon into a bowl and sprinkle with reserved olives and extra parsley sprigs. Drizzle with olive oil to serve.
Layer in dish as follows:
Refried beans, mixed with a small amount of taco seasoning, sour cream, mixed with cream cheese, Cheddar cheese and top with black olive slices and chopped tomatoes.
Use as dip for \"white corn restaurant style Tostitos chips\".
Good for snack or party.
Combine cream cheese, lemon juice and garlic salt in a mixing bowl, beating until smooth.
Add milk, one tablespoon at at time, until dip is the right consistancy.
Carefully fold olives into dip (Do not blend or puree).
Chill.
Serve with crackers or chips.
Drain and chop olives; mix together all ingredients and chill overnight or for 6 hours prior to serving.
Prior to serving, hollow out large loaf to hold dip.
Cut up small loaf and the leftover bread hallowed out of large loaf and cut into large bite-sized cubes for dipping.
Spoon dip into bread bowl and serve with bread cubes.
Chop olives, onions and tomatoes.
Mix with picante sauce. Chill.
Longer dip chills, the hotter it gets.
Serve with corn chips.
Mix ingredients and add reserved olive liquid until desired consistency.
Refrigerate.
Serve with bread sticks.
Chop green onions and tomatoes by hand.
Chop olives, jalapeno and garlic in food processor.
Mix with the onions and tomatoes.
Let stand 3-4 hours before serving.
Drain juice.
Add the olive oil and vinegar and stir and serve.
Mix mayonnaise and sour cream in medium bowl to blend.
Add olives, onions, cilantro, lime juice, garlic and 1/4 tsp hot pepper sauce. Season with salt and pepper.
Taste, adding more hop pepper sauce if desired.
Cover with plastic wrap and refrigerate until well chilled, at least 1 and up to 8 hours.
Serve dip with tortilla chips.
shake oil with the vinegar, olive paste, onion, basil and a
*Any of these Ro-Tels may be changed to make the dip hotter if you want.
All all ingredients except oils, water and salt to a food processor.
Pulse ingredients until they start to form a paste.
Add lemon olive oil, and turn food processor on.
Add olive oil a tbsp at a time until you reach a smooth creamy texture.
If the hummus is too thick, add water in teaspoons to help thin it out.
Taste and add salt if needed. (if using olive paste, you will not need salt.).
Place the onion slices in a small bowl, add the juices from the limes; set aside.
In a large bowl, combine the feta cheese cubes with the watermelon cubes, the black olives, parsley, mint, olive oil, and pepper.
Add the onion and lime juice mixture and gently toss to combine.
Purchase the tortilla chips, spicy black bean dip, fresh salsa and cheeses from Trader Joe's.
Spread the beans in an ovenproof, shallow casserole dish.
Top with the salsa, then the cheese. Bake in a 350\u00b0 oven until heated through and cheese is melted. Top with chopped ripe avocado; sprinkle with cilantro.
Add \"dollops\" of sour cream and garnish with chopped black olives. Serve with chips.
he soy sauce, mirin, olive oil, black olive paste, garlic and chicken stock
enter. Mix egg yolks and olive paste, and place in well
mooth paste is formed.
Black Olive and Goat Cheese Tart.