recipe box: seventeen

olive dip

 what you need

one tall jar of green olives: about 2 cups

two blocks of cream cheese: about 16 oz

one tablespoon of mayonnaise

salt and pepper to taste

 

what to do

let cream cheese come to room temperature or until it's soft

this will make it easier to mix everything together.

grab a cutting board and a sharp knife.

tip: reserve some of the olive juice for later.

cut olives- in either bigger chunks or smaller pieces.

 tip: you can buy them already sliced as a short cut!

We like them really little so that you get

a lot of olive in one bite!

once cut, put cream cheese in a bowl.

add olives, one table spoon of mayonnaise,

a pinch of salt and pepper and mix until blended.

if the mixture is a little thick- now is the time

to add the reserved olive juice.

this dip is seriously tangy and salty and so delicious!

you can serve it with any veggie- we like celery.

you can put it on sandwiches or you can eat it with crackers.

it's best served chilled but its just as good 

served right when you make it, we're never patient enough

to wait so it's gone almost instantly.

let me know if you try it

or have another version-

most importantly enjoy.