Olive dip

I know, I know—it’s been a few weeks. A month, even. But I’ve got a few things up my sleeve, and the first one is this olive dip. Actually, it’s more on my sleeve than up my sleeve, but you get the picture. I knew there was a reason I don’t wear long-sleeved shirts while cooking.

But in the meantime, I’ve been here…

…and here

…and here…

…and here.

In addition to a long weekend in SF with Margo, I’ve also been to see this band and this band, gone here twice, had a rainy adventure here, and seen this movie (if you haven’t already, go see it!).

This recipe is my mom’s; I think she got it from our neighborhood cookbook years ago. It’s not the healthiest thing, nor the most photogenic. (Though they taste wildly different, it looks a lot like this.) It also didn’t help that I took a total of 13 photos, so it was slim pickings when it came to choosing which ones to post. But if you’re in the mood for a rich, garlicky, olive-y spread with which to adorn crackers and crudités alike, this is a good bet.

Olive dip/spread/whatever
makes enough to fill about 2/3 of a big yogurt container.

4 oz. green olives (the kind with pimentos)
4 oz. black olives, pitted
1 clove garlic
2 Tbsp. lemon juice
1/4 cup parsley
1 tsp. oregano
1/4 cup olive oil
8 oz. cream cheese

Make sure there are no pits in your olives—you could cause some serious damage to a tooth and/or your food processor.

Chop the olives and garlic in a food processor until it’s in small little chunks. Add the lemon juice, parsley, oregano, and cream cheese. Process for 30 seconds or so, and then drizzle in the olive oil with the blade running. Process until smooth. (See, I told you it wasn’t the prettiest thing to look at. Maybe that’s because it’s out of focus.)

Ideally, refrigerate overnight to let the flavors mingle, but it’s pretty darn good right when you make it. (Also ideally: I’d have another photo to put here of the finished product, but y’all are going to have to use your imaginations.) Serve with crackers, vegetables, sliced baguette, or get creative…it would make a great spread for a sandwich—maybe with some sliced cucumbers, cheese, and sprouts. Yum.

In lieu of a relevant photo, here’s a shot of a gorgeous sunset a couple of weeks ago. And no, it has not been PhotoShopped. Check back later this week for a “teacakes” recipe from my grandmother’s grandmother!

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4 thoughts on “Olive dip

  1. Lizzie, I’m so glad you and Margo were able to meet in San Francisco! Sounds like you have been “on the go” – all good stuff. I love all your pictures and descriptions. I fixed the olive dip from the Hampton Neighborhood cookbook about 10 years ago when the Antonini’s came over, and it is now her favorite dip. We’ve had it a lot, since,

    • I know, I think you’ve made this recipe more than my mom has! That reminds me, I need to get your chicken enchilada dip recipe—I love that stuff!

  2. Looks tasty -keep up the good work. We had a little bottle of this sort of thing from Athens that just ran out, despite my attempts to ration it. Also, nice font.

    • Yeah, this is really easy to make and is basically just a bastardized version of olive tapanade with cream cheese. Can you get good olives in Moscow?

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