I don’t know about you, but I am always looking for fresh recipe ideas. Don’t get me wrong, I love a good spinach dip, and if someone puts onion dip in front of me I simply cannot help myself (In fact, I have come to believe that onion dip is pure EVIL). Some recipes are classics for a reason they are just too good to let go of! But, I am always searching for new recipes that I love and know will soon be added to my collection of favorite go-tos. You know, those wonderful recipes you can rely on to be perfect every time! This is one of those recipes. While not very will known, it is soooo very yummy, quickly devoured, and often requested that I have to share it with you. I was first introduced to Olive Nacho Dip at at friends house (Thanks, Kristi) and cautiously tried it because I am not a huge fan of green olives – but they add a wonderful flavor to this dip. I was hooked – it is pure cheesy heaven! I love to serve it with corn chips, but sliced baguettes would also be tasty!
Olive Nacho Dip
Ingredients
- 8 oz. shredded cheddar cheese
- 8 oz. shredded mozzarella cheese
- 1/2 cup sour cream
- 1/2 cup REAL mayonnaise Bestfoods or Hellmans's
- 1/2 cup sliced green olives I pat them off so that the juice doesn't over power the dip with flavor
- 1 3.8 oz. can sliced green olives (about 1 cup)
- 4 green onions sliced and optional
- 1/4 cup green salsa
Instructions
-
Preheat oven to 350. Combine all of the ingredients. Place in oven-safe dish. Bake for 20 minutes or until golden and bubbly. Serve with corn chips or sliced baguette bread for dipping.
Debbi Does Dinner Healthy says
September 12, 2010 at 5:06 amI love dip! Thanks!
Maria says
September 13, 2010 at 1:37 amSo 2 things of green olives?
LambAround says
September 14, 2010 at 2:48 amThis sounds soooooo good! Dip makes everything better 🙂
Jasey says
September 14, 2010 at 12:42 pmMaria, in my local grocery store, I can only find a larger jar of green olives. I keep it in the fridge and use what I need – for this recipe about 1/2 cup. Sometimes I even use only about 1/4 cup depending on how I want that particular flavor to come out. I always pat them dry and sometimes I even rinse them.
Jasey says
September 14, 2010 at 12:43 pmDebbi, thanks!
LambAround – I agree, especially warm dips!
Carmen @ Life with Sprinkles on Top says
September 18, 2010 at 11:47 pmMmmm I love olives but does this call for black olives also?
Erin says
October 28, 2010 at 5:54 pmOh my gosh! I’m a sucker for dip. I love it! This sounds so good. (And is making me so hungry!)
Erin @ EKat's Kitchen says
October 28, 2010 at 11:08 pmMMMM. This looks awesome! I will have to try this!