Tuesday, October 2, 2012

Warm Olive Dip

This warm and creamy dip would be a spinoff of Applebee's popular spinach artichoke dip, but it has probably been around much longer than Applebees.

I don't know exactly how old this recipe is, but it was given to me by my high school art teacher after she prepared it for a snack for art club one day.  I've been out of high school for 25 years now, so it is at least that old.  And yet, I remember eating it that first time like it was just yesterday.

It features artichoke hearts and green olives - both favorites of mine - settling them into a creamy cheesy base that satisfies most any snack attack.  Serve it up on crackers, tortilla chips, or toast triangles at your next party or keep it all to yourself while watching a favorite ball game, rerun, or movie.  It is definitely not low calorie, so plan on working it off with some exercise the next day.  Everything comes with a price, yes?

Warm Olive Dip

1 1/4 cups real mayo
1 cup parmesan cheese, divided
1 jar plain artichoke hearts, drained and chopped
1 cup green olives, chopped  ( I like to use the garlic stuffed olives for this recipe, but any would work)
assorted crackers, tortilla chips, or toast triangles for serving

Preheat oven to 350 degrees.  In a bowl, combine the mayo and 3/4 cup parmesan cheese.  Add artichokes and olives, mix well.  Transfer to an ungreased 1 quart baking dish.  Sprinkle 1/4 cup parmesan cheese over top.  Bake, uncovered, for 30 minutes, or until bubbly.  Serve warm.

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