[recipe*] Warm Olive Dip

[Guest guest]

This is a yummola dip recipe served warm, but

the leftovers make a great sandwich spread, too.

 

Warm Olive Dip

 

1 1/4 cups mayonnaise

2 cloves garlic, minced

1 cup shredded or grated Parmesan cheese

1 can (14 oz. ) water-packed artichoke hearts,

drained and chopped

1 cup chopped stuffed olives

Assorted crackers or crisp bread rounds

 

In a bowl, combine mayonnaise, garlic, and

Parmesan cheese. Add artichokes and olives;

mix well. Transfer to an ungreased 1 quart baking

dish. Bake, uncovered, at 350 & #730; for 30 minutes or

until bubbly. Serve with crackers.

Yield: 3 cups dip.

 

~ PT ~

[Guest guest]

Thanks for posting this PT.

I will have to try it.  I'll put the ingredients on my grocery list.    The

artichoke-olive spread recipe you posted years ago is one of my favorites. It

makes yummy sandwiches.

Susie

 

--- On Thu, 9/17/09, patchouli_troll <patchouli_troll wrote:

 

 

patchouli_troll <patchouli_troll

[recipe*] Warm Olive Dip

 

Thursday, September 17, 2009, 1:53 AM

 

 

 

 

 

 

This is a yummola dip recipe served warm, but

the leftovers make a great sandwich spread, too.

 

Warm Olive Dip

 

1 1/4 cups mayonnaise

2 cloves garlic, minced

1 cup shredded or grated Parmesan cheese

1 can (14 oz. ) water-packed artichoke hearts,

drained and chopped

1 cup chopped stuffed olives

Assorted crackers or crisp bread rounds

 

In a bowl, combine mayonnaise, garlic, and

Parmesan cheese. Add artichokes and olives;

mix well. Transfer to an ungreased 1 quart baking

dish. Bake, uncovered, at 350 & #730; for 30 minutes or

until bubbly. Serve with crackers.

Yield: 3 cups dip.

 

~ PT ~