Creamy Olive Dip with Spanish Olives
Whatever the season, no fiesta is complete without our flavor-packed olive dip. With a few pantry staples and 10 minutes of prep, this recipe is perfect for dunking vegetables or spreading on crackers. Just fold chopped, Manzanilla Olives into a silky blend of cream cheese and mayonnaise. Great for anytime entertaining!
Makes 4 cups
Prep time: 10 min.
Total time: 10 min., plus chilling time
Ingredients
1 jar (6.75 oz.) GOYA® Manzanilla Olives Stuffed with Minced Pimientos, drained and finely chopped (about 3 cups)
2 pkgs. (8 oz. each) cream cheese, at room temperature
½ cup GOYA® Mayonnaise
½ small yellow onion, finely chopped (about ½ cup)
1 tsp. GOYA® Sazonador Total
2 tbsp. finely chopped chives, divided
2 pkgs. (8 oz. each) cream cheese, at room temperature
½ cup GOYA® Mayonnaise
½ small yellow onion, finely chopped (about ½ cup)
1 tsp. GOYA® Sazonador Total
2 tbsp. finely chopped chives, divided
Directions
| 1. | In medium bowl, using whisk, beat together cream cheese and mayonnaise until smooth. Stir in olives, onions, Sazonador and 1 tbsp. chives. Transfer dip to refrigerator; chill until cold and firm, about 30 minutes. Sprinkle dip with remaining chives. Serve with crackers or vegetables. |
