Heloises Olive Dip Recipes

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HELOISE'S OLIVE NUT SPREAD

I keep on finding then losing this recipe. I am going to post it now before I lose it again. Delicious with pecans and olives and creamy. Will last in the fridge for weeks but never ever does in my house. I love it with Triscuits.

Provided by mandabears

Categories     < 15 Mins

Time 5m

Yield 8 serving(s)

Number Of Ingredients 6



Heloise's Olive Nut Spread image

Steps:

  • Mix all ingredients together well.
  • Great on a sandwich or on crackers.

Nutrition Facts : Calories 201.6, Fat 19.7, SaturatedFat 5.6, Cholesterol 27.2, Sodium 434.2, Carbohydrate 6, Fiber 1.2, Sugar 2, Protein 2.2

6 ounces cream cheese, softened, i use low fat
1/2 cup mayonnaise, i use low fat hellmans
1/2 cup chopped pecans, also can use walnuts
1 cup sliced green olives
2 tablespoons olive juice, from olive jar
1 dash pepper

HELOISE'S OLIVE DIP

This recipe was personally prepared by Robin Parrow, a Curious Cuisiner member, for the regular December 2014 meeting. A real hit!

Provided by Tuesday Cooks @TuesdayCooks

Categories     Other Appetizers

Number Of Ingredients 5



HELOISE'S OLIVE DIP image

Steps:

  • Mix the ingredients until blended and smooth. Refrigerate for 1-2 hours.
  • NOTE: Can be made the day before Salad olives are bits and pieces of green olives. Great for petite sandwiches or dip.

1 package(s) 8oz cream cheese
1/2 cup(s) mayo
1/2 cup(s) pecans, chopped
1 cup(s) green salad olives, choppen*
2 tablespoon(s) juice from olive jar

CREAMY OLIVE DIP

Serve with assorted breads, crackers, or vegetables.

Provided by Brenda

Categories     Appetizers and Snacks     Vegetable     Olives

Time 4h10m

Yield 32

Number Of Ingredients 7



Creamy Olive Dip image

Steps:

  • Mix mayonnaise, sour cream, olives, parsley, dill, minced onion, and seasoned salt together in a bowl; cover with plastic wrap and refrigerate 4 hours to overnight.

Nutrition Facts : Calories 139.5 calories, Carbohydrate 1.6 g, Cholesterol 11.6 mg, Fat 14.8 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.6 g, Sodium 192.4 mg, Sugar 0.2 g

1 (16 ounce) jar mayonnaise
1 (16 ounce) container sour cream
1 (6 ounce) can sliced black olives, drained
1 tablespoon dried parsley
1 tablespoon dried dill weed
1 tablespoon dried minced onion
2 teaspoons seasoned salt

OLIVE DIP

Garlic, olives, and tahini are the main flavors of this dip. I love this recipe, it has so much flavor. I found this on: http://www.geocities.com/umhajar/gripe10.html Posted for Ramadan Tag 2009

Provided by Leahs Kitchen

Categories     Palestinian

Time 15m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 8



Olive Dip image

Steps:

  • Place all ingredients except the tomatoes and olive oil in a blender; blend until smooth. This may take a little while since the dip is pretty thick. Add a little more lemon juice to thin it out only slightly if you need to.
  • Place in a flat serving dish and refrigerate for 1 hour.
  • Then spread the tomato pieces on top,and drizzle with olive oil before serving.
  • Enjoy!

Nutrition Facts : Calories 305.7, Fat 28.1, SaturatedFat 3.9, Sodium 1069.6, Carbohydrate 12.1, Fiber 5.3, Sugar 1.1, Protein 6.4

2 cups green olives, pitted and washed to remove salt
1/2 cup tahini (plain sesame paste)
2 tablespoons fresh cilantro, chopped
1 -2 tablespoon lemon juice
2 garlic cloves, crushed
1/8 teaspoon cayenne
1 small tomatoes, finely chopped
1 tablespoon olive oil

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