Hot Cheesy Olive Dip Recipes

OLIVE DIP RECIPE

Steps:

• Drain 1 jar green olives into a bowl. Reserve 2 tablespoons of the green olive juice to add to the olive dip.
• Remove olive juice.
• Place 8 ounce softened cream cheese and 1 stick of margarine or butter in a bowl. Add the 2 tablespoons reserved green olive juice.
• Put olive juice in cream cheese.
• Mix until well combined.
• Mix cream cheese.
• In a bowl, place the drained jar of green olives.
• Places green olives in bowl.
• Chop the green olives. We used the Rada Food Chopper to easily chop our olives.
• Chop green olives.
• Add 2 small cans of sliced black olives to the green olives and continue to chop. Continue chopping until the olives are fully chopped.
• Chop black and green olives.
• Combine the olives with the cream cheese and mix until blended.
• Blend cheese and olives.
• Chill the olive spread before serving.
• Puts cream cheese in bowl.
• Serve the olive dip and enjoy!
• This delicious Olive Dip recipe is delicious spread on bread, crackers, or crostini! It's sure to be a hit at your next get-together!

3 INGREDIENT OLIVE DIP

Steps:

• With a fork mix the cream cheese and mayo together.
• Stir in olives and any other ingredients.
• Chill for at least 1 hour.

HOT & CHEESY BRUSCHETTA DIP

Steps:

• Preheat oven to 425°F (220°C).Grate mozzarella using Microplane® Adjustable Coarse Grater.Mix cream cheese, mayonnaise, seasoning mix, garlic pressed with Garlic Press and pepper in Classic Batter Bowl; stir in mozzarella.Pump half of the tomatoes in Manual Food Processor 7-10 times or until coarsely chopped; add them to cheese mixture. Repeat with remaining tomatoes and stir them gently into cheese mixture.Scrape cheese mixture into Round Covered Baker and microwave it, uncovered, on HIGH 1-2 minutes or just until cheese starts to melt; stir halfway through cooking.Unfold pastry onto lightly floured Large Grooved Cutting Board and lightly roll seams using Baker's Roller®.Place lid of baker over pastry. Using Pizza Cutter, cut around the lid to form a circle. Using Creative Cutters, cut out and reserve two shapes from center of pastry circle.Place pastry circle over dip, lightly brush it with some of the egg and top it with cutouts; lightly brush cutouts with egg. (Discard the rest of the egg.)Bake, uncovered, 16-18 minutes or until pastry is golden brown. Remove baker from oven. Serve dip with Toasted Baguette Slices, assorted vegetables or crackers.

HOT BEAN DIP

Steps:

• Combine the beans, sour cream, cream cheese, and taco seasoning in a slow cooker and stir to combine. Cover with a lid and cook on LOW for 3-4 hours or on HIGH for 1 1/2 - 2 hours.
• Stir well and make sure the cream cheese has melted and is mixed throughout. Add half of the shredded cheese and stir again. Top with the remaining cheese and cover with lid. Cook an additional 30-60 minutes until the cheese has melted and the edges are bubbling.
• Serve warm with plenty of tortilla chips. Top with chopped lettuce, tomatoes, and olives, if desired before serving.
• Preheat oven to 350°F. Combine the beans and cream cheese in a large mixing bowl and stir until well-combined. Add the sour cream and taco seasoning and stir again. Add half the cheese and stir once more.
• Transfer to a 2-quart baking dish or an 8-inch square pan. Top with the remaining cheese. Bake for 25-30 minutes until the cheese has melted and the edges are bubbling.
• Serve warm with plenty of tortilla chips. Top with chopped lettuce, tomatoes, and olives, if desired before serving. Enjoy!

CHEESY BEEF TACO DIP

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the cheeses, taco sauce, tomatoes, mushrooms and olives. Cook and stir over low heat until cheese is melted. Serve warm with tortilla chips.

HOT CHEESE DIP

Steps:

• Preheat oven to 325°. Combine the first 5 ingredients; spread into a greased shallow baking dish or pie plate. Top with olives and pepperoni. Bake 25 minutes or until bubbly. Serve with assorted crackers and fresh vegetables.

HOT AND CHEESY ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F.
• In a medium sized bowl add the softened cream cheese, sour cream, mayonnaise and garlic; mix these ingredients well with a hand mixer (you could also mix in bowl of a stand mixer or also mix by hand with a wooden spoon), until they are blended, smooth and fluffy.
• Stir in 1 cup mozzarella cheese and the Parmigiano Reggiano cheese; next, fold in the chopped artichoke hearts.
• Add in the parsley, paprika, crushed pepper and lemon juice; stir it all together.
• To bake, spoon mixture into a 9x9 casserole dish (or deep dish pie plate) dish, and smooth the top with a spoon; sprinkle over the remaining 1/2 cup of shredded four cheese blend, and place into the oven to bake for 20-22 minutes, or until the dip is hot, bubbly and golden on top; serve with baguette slices or chips.
• To prep baguette slices: slice baguette into 1/2" slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.

HOT CHEESY OLIVE DIP

Steps:

• Mix all ingredients well.
• Place in shallow oven proof dish.
• Bake at 350 degrees for 20 minutes.
• Serve hot with crackers or grilled breads.