Cheezy Green Olive Dip

"A dip/spread with a bit of a bite, thanks to the green olives. If you're an olive fan, add even more. Prep time includes lots of chilling time."
 
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Ready In:
3hrs
Ingredients:
5
Yields:
1 cup
Serves:
4-6
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ingredients

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directions

  • Combine cheeses, Worcestershire sauce and garlic salt in a small bowl; beat until smooth.
  • You could also do this in a food processor.
  • Stir in the chopped olives; pulse in lightly if using food processor.
  • Pack into a small serving bowl and refrigerate for at least 2 hours to let flavours blend.
  • Garnish with additional sliced green olives if you wish and serve with an assortment of crackers and raw veggies.

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Reviews

  1. Lennie, this was so darn easy and had such an excellent taste. I made this for St. Pattys Day as an appetizer. Gave my mom your recipe too. Oh and FYI...there is none left, we cleaned the bowl :)
     
  2. I fixed this on New Year's Day on a buffet table and all my olive lover friends made short work of it! I made two version though. With the green olives, instead of the Cheeze Whiz which is a bit too salty to go with the green, I threw about 3/4th of a cup of velveeta chunks in my food processor with about a tablespoon of milk and blended until it was smooth but a bit thicker than Cheese Whiz would be. I also substituted 1/8 garlic powder instead of the garlic salt. Then used about 14 olives chopped. It's the olives that should supply the salt here, so taste and add. Wonderful with water crackers. The kids liked it with Ritz crackers. For the other one I used black olives. I whipped together about 1/2 cup of cheese whiz with 1/2 cup Velveeta. I only used a tsp of the worchestershire but used the garlic salt and a 1/8-1/4 tsp of seasoning salt to taste. Great!
     
  3. I made several dips for the Super Bowl this year, most of them at the request of others. I made this one for myself because I love the way olives and cheese taste together. This was certainly everything I'd hoped for: a bit salty, a bit cheesy, and even better the longer it sets. The only problem I had was keeping other people away from it. Thanks for sharing Lennie...
     
  4. I made several batches of this for parties. The one that used imported garlic marinated olives got the highest raves. Very easy to make (I did it by hand) and was very popular on the buffet table. Thanks for another keeper!
     
  5. This recipe is exactly the taste I have been playing around trying to get. I guess the Worcestershire sauce makes all the difference. My grandmother used to buy something by Kraft that tasted like this and had been looking all over for it. You made her quite happy! Thank you!!!!!
     
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Tweaks

  1. I fixed this on New Year's Day on a buffet table and all my olive lover friends made short work of it! I made two version though. With the green olives, instead of the Cheeze Whiz which is a bit too salty to go with the green, I threw about 3/4th of a cup of velveeta chunks in my food processor with about a tablespoon of milk and blended until it was smooth but a bit thicker than Cheese Whiz would be. I also substituted 1/8 garlic powder instead of the garlic salt. Then used about 14 olives chopped. It's the olives that should supply the salt here, so taste and add. Wonderful with water crackers. The kids liked it with Ritz crackers. For the other one I used black olives. I whipped together about 1/2 cup of cheese whiz with 1/2 cup Velveeta. I only used a tsp of the worchestershire but used the garlic salt and a 1/8-1/4 tsp of seasoning salt to taste. Great!
     

RECIPE SUBMITTED BY

I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
 
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