For olive dip, combine cream cheese, feta cheese,
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!
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.
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!
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.)
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
efrigerate/freeze.
French Dip Spread: Heat the olive oil in a
br>Meanwhile, for the harissa dip, blend or process all ingredients
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Process until blended. Add the olive oil gradually, processing constantly until
Preheat oven to 425 degrees.
Place prepared crust on pizza pan.
Spread spinach dip over entire crust.
Sprinkle with water chestnuts if the spinach dip does not already contain them.
If you can't find a good spinach dip in your local grocery deli there are many fine recipes here on Zaar.
Sprinkle with Mozzarella cheese.
Bake 10- 12 minutes until cheese and dip are bubbly and slightly browned.
Cool a few minutes before cutting.
Cut into wedges for lunch or dinner or cut into squares to use as an appetizer.
eanwhile, for the dip, combine cannellini beans, olive oil and garlic in
br>Meanwhile, to make the dip, place split peas in a
5 mins.
For yogurt dip, mix yogurt, mayonnaise and garlic