Olive Dip for Chips

The food stores and supermarchés in France are filled with products that are downright impossible to find in the United States, certainly not in small towns like mine.

Many products — like oils, honeys, mustards, aoili, jams, sauces and spreads — are available from a variety of online sources.

I have had no luck, however, finding olive-flavored potato chips, which we fell in love with on our last visit to France. Chips made with olive oil, yes, but none that taste of olives and potatoes and sea salt, a distinctly Mediterranean flavor.

A few months back, my husband said, “Why don’t you try making an olive dip?”

And so I did.

Olive Dip for Chips and Crackers

One eight-ounce container cream cheese, softened
1/3 cup chopped green olives and pimentos
¼ cup chopped black olives
Two teaspoons liquid from green olives
One teaspoon minced onion
¼ teaspoon minced garlic
sea salt to taste

Blend. Chill to allow the flavors to marry. Allow dip to warm to room temperature before serving. Best served with something bland like potato chips, but also good with many crackers, including Triscuits' Rosemary & Olive Oil flavor.