Cream Cheese Vegetable Dip with Green Olives
A creamy vegetable dip of cream cheese and mayonnaise with garlic, onion, minced green olives, thyme, dry mustard and lemon juice. Makes about 2 cups.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills's vegetable dip gets its character from minced green olives, fresh garlic and a little thyme, all blended into cream cheese and mayonnaise and brightened with lemon juice.
It is savory and tangy and stands up well to sturdy dippers like carrots, celery, peppers and cauliflower.
Ingredients
- 8 ounces cream cheese
- 3 teaspoons minced onion
- 3 garlic cloves, minced
- Pinch of dry mustard
- 3/4 cup mayonnaise
- 6 tablespoons green olives, minced
- 1/4 teaspoon salt
- 3/4 teaspoon thyme
- 3 teaspoons lemon juice
Instructions
- Blend the base. Blend the cream cheese with the onion, garlic and mustard.
- Add the rest. Add the mayonnaise and then the other ingredients and mix well.
- Serve. Serve with raw vegetables.
Tips
- Pimento-stuffed olives add color.
- Sandra's serving idea: any dip can be served in a round loaf of unsliced pumpernickel bread. Cut a well in the loaf, fill it with dip, and tear the top into bite-sized pieces for dipping.
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