op of each one with olive oil.
In a medium
For olive dip, combine cream cheese, feta cheese,
Mix cream cheese with mayonnaise.
Stir in pecans, olives, olive liquid and pepper.
It will be a little mushy but will thicken in the refrigerator. The spread will keep for weeks.
It makes a great spread for crackers or finger sandwiches.
(Also, low calorie cream cheese and mayonnaise can be used with good results.)
Place all ingredients except the tomatoes and olive oil in a blender; blend until smooth. This may take a little while since the dip is pretty thick. Add a little more lemon juice to thin it out only slightly if you need to.
Place in a flat serving dish and refrigerate for 1 hour.
Then spread the tomato pieces on top,and drizzle with olive oil before serving.
Enjoy!
Peel and chop tomatoes.
Blend; chop and chill.
This recipe will serve 10 people.
s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
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.
n 9-inch pie plate. Dip chicken into egg mixture and
Open and drain the cans of olives.
Put the olives in a blender.
Peel the garlic and put in the blender. You can use more or less, depending on your garlic tolerance.
Pour in the olive oil and begin blending. I have never actually measured the amount of olive oil - just add it until the olives blend easily.
Blend well and enjoy!
Put all ingredients except olive oil in food processor and pulse until it is fairly finely chopped up but not mushy.
If you don't have a food processor, just use a knife and finely chop.
Add olive oil to cover.
Serve with slices of hearty bread or crackers.
It will keep for 3 days.
Combine cream cheese and mayonnaise. Add nuts, olives and olive juice. Chill for 24 hours.
Drain artichoke hearts and rinse in cool water.
Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic.
Puree until smooth, 2 to 3 minutes.
Transfer to a bowl and stir in green olives.
Season with pepper to taste.
Chill at least 2 hours.
Before serving, stir in the chopped parsley.
Place all ingredients except tomatoes and olive oil in a blender and blend until smooth.
Spread on a serving platter and refrigerate for 1 hour.
Garnish with tomato pieces, sprinkle with oil, and serve.
Mix softened cream cheese with mayonnaise, pepper, pecans, olive juice, and olives.
Refrigerate for several hours before serving.
Serve with Ritz, Townhouse, saltine, or any kind of crackers.
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.
garlic and basil.
Dizzle olive oil & lemon juice over the
ith parchment paper.
Pour olive oil into a small saucepan
f roasted garlic.
PREPARE DIP:
Roast the pepper by
Thin dip with olive oil. (could also use some of the juice from the olives).
Toss dip with cauliflower and olives.
Chill and serve.
Note: French Onion Dip - 2 cups (16 ounces) sour cream stirred together with 1 package of your favorite French onion dip mix. Use 1 cup in this recipe.
hisk together lemon juice and olive oil.
Pour into couscous