Warm Olive Dip Recipes

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WARM MARINATED OLIVES



Warm Marinated Olives image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 10

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

Steps:

  • Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
  • Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

OLIVE DIP



Olive Dip image

An easy dip bursting with olive flavor. This olive dip is the perfect combination of creamy and salty.

Provided by Darlene Kratz

Categories     Appetizer

Time 5m

Number Of Ingredients 8

1 8 oz block cream cheese, (softened)
1/2 cup sour cream
3/4 cup coarsely chopped green olives with pimentos
1/4 cup green onions, (chopped)
2 cloves garlic, (minced)
1 tbsp olive juice
1 tsp hot sauce
1/2 tsp smoked paprika

Steps:

  • Mix together the cream cheese and sour cream using a mixer on medium speed.
  • Stir in the remaining ingredients until well combined.
  • Chill covered in the refrigerator for at least an hour, but preferably several.

Nutrition Facts : Calories 148 kcal, ServingSize 1 serving

SLOW-COOKER WARM CHEDDAR AND OLIVE DIP



Slow-Cooker Warm Cheddar and Olive Dip image

Sliced salty olives are a nice contrast to the smooth cheese dip. Assemble it in 10 minutes, then simply heat in a slow cooker!

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 10m

Yield 20

Number Of Ingredients 7

1 container (8 oz) sharp Cheddar cold-pack cheese food
1 package (8 oz) cream cheese, cut into cubes
1/2 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup salad sliced Spanish olives
1 loaf (10 oz) French baguette bread, cut into 40 slices

Steps:

  • In large microwavable bowl, place cold-pack cheese food, cream cheese and milk. Microwave uncovered on High 1 minute; stir. Continue microwaving 1 minute at a time, stirring after each minute, until smooth. Stir in remaining ingredients except bread.
  • Spoon dip into 1- to 2-quart slow cooker to keep warm; do not cover. Serve with bread. Dip will hold on Low heat setting up to 2 hours.

Nutrition Facts : Calories 130, Carbohydrate 9 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 2 g, TransFat 0 g

WARM OLIVE DIP



Warm Olive Dip image

My husband, Mike, and I grow olives, so they often appear on our menus. In this recipe, olive add a little extra spark to ordinary artichoke dip.-Armstrong Olives, Mike and Cindy Armstrong, Porterville, California

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 3 cups.

Number Of Ingredients 5

1-1/4 cups mayonnaise
1 cup shredded or grated Parmesan cheese
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup pimiento-stuffed or any spiced olives, chopped
Assorted crackers

Steps:

  • In a bowl, combine mayonnaise and Parmesan cheese. Add artichokes and olives; mix well. Transfer to an ungreased 1-qt. baking dish. Bake, uncovered, at 350° for 30 minutes or until bubbly. Serve with crackers.

Nutrition Facts :

WARM ARTICHOKE-OLIVE DIP



Warm Artichoke-Olive Dip image

Made this recipe last night that I found in an old issue of Bon Appetit. It was really easy and very good. We had to sub black olive tapenade as that was what I could find at the store and this seemed to work fine.

Provided by Dr. Jenny

Categories     Cheese

Time 35m

Yield 10 serving(s)

Number Of Ingredients 6

1 (8 ounce) package frozen artichoke hearts, thawed
3/4 cup packed fresh basil leaf, plus additional for garnish
1 cup finely grated parmesan cheese
3/4 cup green olive tapenade
1 (5 1/4 ounce) garlic and herb cheese spread, such as Boursin
sliced crusty bread

Steps:

  • Preheat oven to 375°F
  • Coarsely chop artichokes and 3/4 cup basil inn processor.
  • Transfer mixture to 4-cup baking dish; mix in Parmesan, tapenade, and herb cheese.
  • Bake until hot, about 30 minutes.
  • Garnish with basil. Serve with breads.

Nutrition Facts : Calories 95.6, Fat 6.1, SaturatedFat 3.7, Cholesterol 17, Sodium 405.5, Carbohydrate 3.5, Fiber 0.9, Sugar 0.1, Protein 7

OLIVE CHEESE DIP



Olive Cheese Dip image

This is a wonderful dip for parties or other get-togethers. It is a little different than your "traditional" dips. It tastes wonderful, too! One note: the oil from the mayo & cheese tends to come to the surface as the dip cools. When this happens, I usually skim off the oil before stirring it up/reheating it. A small crock pot or other warming pot will help keep it warm if it will be sitting out for people to grab as they want some.

Provided by Micki Lea

Categories     High In...

Time 27m

Yield 12 serving(s)

Number Of Ingredients 8

8 ounces shredded mozzarella cheese
8 ounces shredded cheddar cheese
1 small onion, chopped fine
1 green pepper, chopped fine
1 (4 ounce) can mushrooms, chopped
1 (5 ounce) jar green olives, chopped
1 (6 ounce) can black olives, chopped
2 cups mayonnaise

Steps:

  • Mix all ingredients together.
  • Spread in an 8x12 pan and bake at 350 degrees for 10-12 minutes (or 20-30 minutes in a deep dish pan).
  • Serve warm with tortilla chips.

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