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


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


Allow cream cheese to soften until it is at room temperature. Blend ingredients in order of listing above. Chill at least 6 hours 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 and raw vegetables.


Comments

Your dip sounds like it would be good with walnuts or pignoli. I'll try it.
Unknown said…
Thank you for visiting my blog and leaving a comment. Also, thanks for the link.
L Vanel said…
Mimi, this recipe looks wonderful, and I have everything I need for it, so I will make it tonight! Would it be alright to add some creme fraiche? Hmmm...
Unknown said…
Creme fraiche - c'est bonne! I would add some if I had some. I imagine there are many other equally tasty ways to make this.

Thank you for visiting my blog.
Cate said…
This sounds delicious! I'll definitely be adding it to my "to try" pile.
Unknown said…
It's one of those recipes that has a variety of applications.

Thanks for visiting, Cate.
L Vanel said…
Very yummy spread on Wasa!

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