Olive Dip

Olive Dip

5
feldster 1

"Use this dip for parties. Use like salsa. It is a colorful dip and friends will ask for more when it is gone. It also keeps well in the refrigerator. Serve with scoop-shaped chips."

Ingredients

20 m servings 42 cals
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Original recipe yields 28 servings

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Nutrition

  • Calories:
  • 42 kcal
  • 2%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Chill a serving bowl in the freezer while you make the salsa. In a mixing bowl, combine the chopped green chiles, onion, green olives, and black olives. Lightly mix in the Cheddar cheese and tomatoes; season to taste with garlic salt and black pepper. If desired, mix in a little bit of the olive brine. Serve in the chilled bowl.
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Reviews

5
  1. 5 Ratings

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I have made this dip many times, but in my recipe I add a dry packet of italian dressing mix. I would omit the garlic salt and pepper. Always a hit!

Very unique recipe!! You better love olives if you make this; it is very 'briney' (obviously), but tasty. I think I'd skip the cheese next time... it didn't do a whole lot for me in there. Very ...

I was looking for a recipe to use up some cheese and found this one. I had all of the ingredients so I thought I'd give it a try. Really liked it. I used red onion, but other than that made it...

made it, well-liked by all

Wasn't our favorite, but if you are a salty olive-lover, it might be right up your alley. Rinsing the olives might make it more enjoyable for us who aren't as jazzed about that flavor.