A while back, I shared with you a Pioneer Woman recipe for olive cheese bread. I remember telling you how much my dad loved that bread and how much he raved about it whenever I made it – which was pretty much every time he came over after that, since I knew he enjoyed it so much. And I always gave him the leftovers to take home.
Recently I wanted to make something which would incorporate those same flavors, without actually preparing the bread. A lightbulb went on in my head: Why not make a dip?
So using those basic ingredients, I came up with something savory and magical and, as long as I’m being honest, highly addictive. Something which, were he still here, I think my dad would have loved.
I served it with my own homemade crostini, which was nothing more than thin slices of French bread which I lined up on a cookie sheet, brushed with a bit of olive oil and sprinkled with sea salt, then baked for 10 minutes or so at 350 degrees. You may want to keep an eye on them to be sure you reach your desired level of crispiness – to each their own, after all. Of course you could use pita chips, veggies, tortilla chips…let your imagination run wild!
1 8 oz package cream cheese, softened
½ cup shredded mozzarella cheese
½ cup mayonnaise
1 cup green/black olives (your choice), roughly chopped
1 garlic clove, pressed or finely minced
1 pinch red pepper flakes (optional)
Combine all ingredients in a large bowl and voila! May be better if allowed to chill a bit before serving so as to allow flavors to mingle – but you may not be able to stop yourself from nibbling on it right away.
What’s your favorite dip recipe?