Red Pepper Cheddar Green Olive Dip ~ When pantry staples combine to create a scrumptious, cheesy, tangy dip for both crackers and crostini.Today’s post is sponsored by Lindsay, however the content and opinions, whether glowing, gushing, or otherwise, are my own. Savings offer for both online and in-store found at the bottom of the post.
Well folks, we’ve reached that time of year. We’re down to just a few teams left before we all crowd around our TV’s with epic amounts of food and drinks to either watch the big game or the commercials, or in the case of the rare few, both the game AND commercials.
I mentioned a few posts ago that none of my teams even came close to making it to post season, but I will say I was particularly happy about one team LOSING last week. Now I’m not sure how to root this week, but I’ll figure it out. Or I’ll just enjoy the food.
The one thing I have figured out is what I am serving. I wasn’t kidding in the blurb at the top when I said pantry staples created this fantastic dish. It’s quick and easy, yet has an air of elegance. Everyone loves, or most everyone loves olives. Kids love putting them on their fingers, essentially allowing them to play with their finger food (see what I did there?) Adults just seem to love them any way they come. I entertain often, so keeping Lindsay Olives on-hand is a must for me.
This Red Pepper Cheddar Green Olive Dip is one of the easiest recipes I have ever made. Plus making it was a stress reliever.
Stress reliever you ask…I have undertaken a huge (for me) home project, a pretty big professional project, have a trip on the horizon (less than 48 hours), and then just regular life stuff all going on at once. So when I placed the olives and then red peppers on the cutting board, I got to chop them up with fury and might.Sure I could have used my food process on pulse (which you totally could), but it was so much more fun to practice my knife skills like a pro. In all seriousness though, you really can just pop them in the food processor with the garlic, pulse a few times and call it a day.
After they are chopped, mix in the creamy goodness, mix/stir in the cheese, pop in the fridge to chill a bit or serve immediately on crackers or crostini. Alas, I don’t recommend trying to put this on your fingers like you might a whole olive, but to each their own.
Any way you serve this Red Pepper Cheddar Green Olive Dip, your guests will be pleased and might, albeit temporarily, forgot their team might not be doing so well this Sunday.
Red Pepper Cheddar Green Olive Dip ~ When pantry staples combine to create a scrumptious, cheesy, tangy dip for both crackers and crostini
- 1-6 oz can Lindsay Naturals Green Olives; drained
- 5 oz red peppers (7 oz jar; drained)
- 1 clove garlic
- 1-8 oz brick of cream cheese; room temp
- 1/2 cup Greek yogurt
- 1/4 tsp black pepper
- 2 cups shredded cheddar cheese
- Either by hand or in a food processor, chop the olives, peppers, and garlic.
- Place in a mixing bowl, add the softened cream cheese, Greek yogurt, and black pepper; mix well.
- Fold in the cheddar cheese.
- Cover and refrigerate until ready to use or serve immediately.
Recipe adapted from Dinner, Dishes, and Desserts
Now, in case your pantry is currently out of