Guest guest Posted September 17, 2009 Report Share Posted September 17, 2009 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 ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2009 Report Share Posted September 17, 2009 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 ~ Quote Link to comment Share on other sites More sharing options...
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