Green Olive Cheddar Dip
The richness of the sour cream and cream cheese is the perfect foil to the savory saltiness of the green olives and cheddar cheese. The combination will surely make this dip the hit of any party. Because more olives make everything better, we like to skewer fresh and pickled vegetables in large or jumbo ripe black olives to use as dippers.
Makes 2 cups
2 cups shredded sharp cheddar cheese
4 ounces cream cheese, softened
1 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon chopped garlic
1 (5.75 ounce) jar Lindsay® Manzanilla Stuffed Olives, drained and rinsed
1/2 cup green onion, white and green parts
1/4 teaspoon freshly ground black pepper
Dippers
Carrot sticks
Celery sticks
Fennel sticks
Red bell pepper sticks
Green onion sticks
Lindsay ripe olives
Combine the cheddar, cream cheese, sour cream, mayonnaise and garlic in the bowl of a food processor. Pulse several times until the ingredients are well incorporated. Add in the olives and green onions. Pulse until the olives and onion are chopped. The dip should be slightly chunky. Transfer the dip to a serving bowl or plate.
Dip can be garnished with additional chopped green onions.
Skewer the vegetables with the ripe olives and arrange them around the dip. Serve chilled or at room temperature.
Note: To make the vegetable sticks, cut the vegetables down lengthwise so that they are easily skewered by the olives and then cut into 4-inch lengths.
Tip: When organizing a relish tray it creates a much more dramatic presentation if you don’t mix the vegetables together. In other words create vivid blocks of color by keeping carrots with carrots, green onions with green onions, etc.