Olives in this best dip recipe is just one of the uses of olives. Olive oil is probably one of the most popular uses of olives. Olive oil is known for its health benefits along with its unique flavor. Not all olive oils are made alike, however. Olive oil aficionados used to insist that the only good olive oil came from the countries of Italy or France, these days olive oils that come from Spain, Greece, and California have also gained recognition for their unique flavor profiles. There are wonderful California olive oil producers, with some even pressing and bottling varietal olive oils from specific olive varieties. Olive oil is mostly made up of monounsaturated fatty acids and is free of cholesterol. Olive oil also contains antioxidants, and vitamin E. Olive oil is graded based on how the olives used are processed and the acidity level of the final olive oil. For the maximum flavor and health benefits of olive oil, it is best to buy extra virgin olive oil.
Oh my gosh this reminds me of a spread we used to make for the holidays growing up. We added bacon and spread them on little rye toasts. Oh my heaven! Definitely going to have to try this dip!
Twenty minutes after I read the recipe I was waiting for my oven timer to buzz at exactly midnight. I slid my 8” iron skillet into the oven for a few minutes as I mixed the ingredients. I had to speed the heat-up process. I couldn’t wait to taste this dip. The aroma of the brine from the olives was more than I could take. I gulped it down, then drank dill pickle juice from the jar while I waited for the ooey gooey cheesy cloud in my oven to reach the perfect bubbling point! I woke my recovering from surgery, tired and sore husband from a peaceful sleep to share this ambrosia. Did I mention he LOVES all things olive? This is no exception. I didn’t even have to apologize for waking him in his delicate condition! He savored every bite with chips and a smile, said ‘wake me for this anytime.’ This olive dip is fantabulous. It came out of the oven with an almost soufflé quality. That mixed with the gooiness of the cheese made it look like heaven. I wonder how many thousand times I will serve this. Here it is 3:30 in the morning and I just had to have a little more. I had mine with crackers It would be really good on toasted baguette slices. Thank you for the recipe!
8 ounces cream cheese, room temperature
2 cups shredded monterey jack cheese
1/4 cup mayonnaise
1 cup green olives, diced
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