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My wife loves olives, so when I ran across this pimento olive dip recipe I had to make it. Besides the great salty brininess of the olives, this dip has all sorts of great cheeses mixed in. An easy seasoning mix brings it all together. This dip is creamy, and a little on the thicker side.
This pimento olive dip is fairly olivey (olive-ish?). It was great with something salty to dip into it, like pretzels or crackers. As creamy as this is, it’s still thick. So use something thick for dipping.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
Also try my creamy bacon cheese dip.
Pimento Olive Dip
Ingredients
- 1 8 ounce cream cheese softened
- 1 cup sharp cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- ¼ cup mayonnaise
- ½ cup sour cream
- ½ cup pimento-stuffed green olives diced
- 1 teaspoon dried dill
- ¼ teaspoon cayenne pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Instructions
- Combine all ingredients and refrigerate.
- Let set at room temperature for 15 minutes before serving.
Nutrition
Nutritional values are approximate.
