Best Black Olive Dip Recipes

ROASTED RED PEPPER, ARTICHOKE AND BLACK OLIVE DIP

Steps:

• Finely chop artichoke hearts and garlic in processor. Add red peppers, olives, green onions and basil and blend until coarse paste forms. Add vinegar and blend until just combined. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

BLACK OLIVE DIP

Steps:

• Mix everything together until thoroughly blended.
• Serve or chill until ready to serve.

BLACK OLIVE & RAISIN PASTE / DIP

Steps:

• Place garlic, olives& raisins into the bowl of a food processor- process until chopped Add orgegano, lemon juice& olive oil and process again to form a corase paste.
• Seaon with salt& pepper to taste (Just remember that olives are already salty).

BLACK OLIVE DIP

Steps:

• Reserve black olive juice. Chop black olives.
• In a medium sized bowl whip the cream cheese with a hand blender or a fork.
• Add black olives and about 2 tablespoons of the black olive juice and mix. Add more juice until you reach your desired consistency (I like it creamy but not thinned out). You can also add things like worchestershire, paprika, garlic salt, etc if you'd like to add depth of flavor but I like it just how it is!
• Serve with chips, veggies, crackers, or whatever else you may like!

CREAMY BLACK OLIVE DIP

Steps:

• Combine cream cheese, lemon juice and garlic salt in a mixing bowl, beating until smooth.
• Add milk, one tablespoon at at time, until dip is the right consistancy.
• Carefully fold olives into dip (Do not blend or puree).
• Chill.
• Serve with crackers or chips.

SMART-CHOICE CREAMY PARMESAN & BLACK OLIVE DIP

Steps:

• Mix Neufchatel and grated topping until blended.
• Spread onto bottom of pie plate.
• Combine olives and dressing; spoon over Neufchatel mixture.

BLACK OLIVE & CLAM DIP

Steps:

• Add Sour Cream to a mixing bowl.
• Open cans of clams and drain the juice using a strainer and a separate small bowl underneath - set aside the clam juice for later.
• Add clams, drained black olives, juice of half a lemon, garlic powder and celery salt. Stir well. Now add clam juice - about a Tablespoon depending on the consistency of the dip - and stir again.
• At this point you must taste the dip. Can you taste the lemon playing off the clams? Is there enough celery salt and garlic? If you desire more lemon, celery salt or garlic - now is the time to add those seasonings. You may also add the optional ingredient of freshly ground black pepper - if you like this flavor. Be sure to taste the dip again using a spoon or with one of the dipping carbs. I love this dip so much - that it doesn't take me long to consume a few sample tastes!
• Be sure to place it in your favorite serving dish - I always choose something special for Thanksgiving, Christmas or New Years - and its usually crystal to celebrate the holiday. I place the crystal dish for the dip in the middle of a special large round serving tray and surround it with all or at least one of the following: Ritz Crackers, Ruffles Ridged Potato Chips, and mini pretzels.
• For those reading who enjoy vegetables - you can also add dipping vegetables that go with fish. We have used: cucumber (sliced into rounds or cut into spears), celery sticks, and cherry tomatoes.
• Favorite holiday beverage that goes well with this dip is Martinelli's Sparkling Apple Cider. I don't drink it that often unless it is during the holidays - it makes it that much more special served chilled in a beautiful goblet or wine glass to toast the holiday season.

THE "ULTIMATE" BLACK OLIVE DIP IN A BREAD BOWL

Steps:

• Drain and chop olives; mix together all ingredients and chill overnight or for 6 hours prior to serving.
• Prior to serving, hollow out large loaf to hold dip.
• Cut up small loaf and the leftover bread hallowed out of large loaf and cut into large bite-sized cubes for dipping.
• Spoon dip into bread bowl and serve with bread cubes.

FRANK'S BLACK OLIVE DIP

Steps:

• Mix mayonnaise and sour cream in medium bowl to blend.
• Add olives, onions, cilantro, lime juice, garlic and 1/4 tsp hot pepper sauce. Season with salt and pepper.
• Taste, adding more hop pepper sauce if desired.
• Cover with plastic wrap and refrigerate until well chilled, at least 1 and up to 8 hours.
• Serve dip with tortilla chips.

BLACK OLIVE RELISH DIP

Steps:

• 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.

BLACK OLIVE DIP

Steps:

• 1. Blend olive oil, vinegar, lime juice and garlic salt together. Taste - add salt & pepper if needed.
• 2. Add black olives, green chilies, tomatoes and onions. Mix well. Chill. Serve with tortilla chips or crackers

BLACK OLIVE DIP

Steps:

• mix ingredients and allow to chill several hours.
• Serve with corn or tortilla chips.
• Vary by adding a 1 lb bag of rotini noodles and serving as a salad.
• I make large batches and keep in the refrigerator.
• Will keep several days in sealed containers.

BLACK OLIVE CHIP DIP

Steps:

• Add softened cream cheese to bowl.
• Crush black olives (done properly you are quartering the olive) OR chop them and add to cream cheese - Discard any found pits.
• Add Worcestershire and garlic powder - mix well.
• Begin stirring and mixing ingredients together, adding reserved black olive juice until dip is at a consistancy that will not break a chip when dipped.

BLACK OLIVE DIP

Steps:

• Mix all ingredients together and chill. When ready put in the center of bread bowel.