Recipe

Cheesey Olive Dip Recipe

	Jehinote / All my dishes 1 year, 6 months ago Originally meant to be a topper to broil on english muffins, this actually makes a great dip for crackers or small slices of toasted french bread. Always a hit at my parties! Prep:10m Servings:10	Jehinote
	cheese olives curry dip party

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Ingredients

1 bunch of green onions

1 can black pitted olives, drained

2 cups of sharp shredded cheddar

1 cup mayonnaise

1-2 Tbsp yellow curry powder

pinch of saffron (optional)

Directions

If you've got one, put all the ingredients in a food processor (chop the onions into 1-2 inch pieces first) and process until everything is minced well. Shouldn't take more than 5-10 short pulses. Do not over-chop!

If not, just mince the olives and onions with a knife, and mix all ingredients well.

The optional saffron really shines if you let this dip sit for at least an hour in the refrigerator to let the flavor seep into the dip.

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Comments

grifo 4 months ago said:
What can i use as a substitute for the mayo?

jehinote 4 months ago said:
Actually, I was tinkering with this recipe very recently. If you're going to use it as a dip only, fat-free or light sour cream works well instead of mayo. If you want a warm version of the dip, make a bechamel sauce flavored with the curry powder, slowly melt the cheese into it, then add the onions and olives afterwards. Anything that you could use to bind together a chicken or tuna salad would be perfect though.

I suppose the mayo is in there primarily because this recipe is supposed to be a topping to broil onto english muffin halves, and the egg in the mayo would help keep everything together as it melts.

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