Olive dip

Everyone, let's get real for a minute. We know that there are those out there that will openly state that they don't like olives. We get it. Olives are just one of those things that are a bit salty, a bit tasty, a bit DELICIOUS. OK, we are really sorry everyone who doesn't like olives, but we don't get it!! But that's ok, we are going to make other dips and I'm sure we can find one that you'll like!

Our mission, if we choose to accept it, is to make a dip that is made from pure olive power. A dip that can take bread to the next level. Mission accepted.

We're at the shopping centre trying to decide which olives we should use for this dip. Black olives, green olives... we ponder to ourselves the differences in taste between the two. The black olive, the depth of flavour, the green olive, the richness of taste. How to decide between these two titans? Wait a second. This isn't a choice... We want pure olive power, what are we doing, let's use both! Are we crazy? Yes! Are we a little mad? Probably, but it must be done.

An hour or so later and we've done it. We've mixed the impossible, the green and black olive. It's alive! ALIVE! *coughs* Apologies, we really just like the taste of this dip.

The recipe we've attached, we think screams olive, so if you like olives, we think you'll really like it! Also, if you liked this, check out our eggplant and garlic dip, also really yummy.

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 Love Olive Dip
 
Servings                          
8
 
Prep Time:       00:10    
Cook Time:      00:05
 
Main Ingredients 

​175 grams of pitted green olives
225 grams of pitted kalamata black olives
1/2 Tablespoon of onion powder
1/4 Teaspoon of garlic powder
1/4 Teaspoon of cayenne pepper
250 grams (one tub) of philadelphia cream cheese
1/2 Cup of sour cream

Preparation

1. We used a stab mixer for this one. It's super easy, just put everything in and blend it all together.
2. Top the olive dip with additional cayenne pepper (or none if you don't like a hint of spiciness)
3. Now taste some olive magic.

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