How to make it

  • Put olives through a blender and strain
  • In a mixing bowl, combine sour cream, mayonnaise, onion flakes, parsley flakes, and dill.
  • Mix together until blended
  • Add drained olives.
  • Mix together
  • Refrigerate, covered, at least 24 hours before serving
  • Pour mixture into a hollowed out loaf of round rye brad and surround with cut bread cubes from loaf (top and center of).
  • Can also serve with carrot and celery sticks

Reviews & Comments 3

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    " It was excellent "
    tannzzi ate it and said...
    I LOVE Black Olives & Rye Bread, I bet this is Delicious & I plan to find out lol Thanks for the post
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  • krumkake 15 years ago
    I happen to LOVE black olives, so this is going on my "make soon" list - will be a good "cool" summer appetizer!
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  • leroux 15 years ago
    This looks delicious!
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