Wednesday, August 14, 2013

Easy Garlic & Olive Dip

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Ya’ll it is SO H.O.T. right now.

Florida heat + pregnancy + an old A/C on the Fritz = me in the pool (ALL. THE. TIME.)

I think I would die if we didn’t have a pool at the new house. But seriously.

Anyhow, I have been so hesitant to cook anything that isn’t on the grill because, well, that daggum oven heats up my kitchen and makes me a VERY cranky pregnant woman!

My poor husband.

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When I entertain at our house, I’m apt to make a few appetizers that typically require the oven. Well my usual go-to’s: Pecan, Brown Sugar, and Kahlua Baked Brie or Easy Cheesy Bean Dip aren’t really an option right now! I weigh out their excellence with the 5 degrees my house temperature will rise to (and stay at) and well, hormonal Tina votes for the cooler temperature! ;)

So we press on and go back to no-bake goodies like: Caprese Bruschetta, Olive Tape;ade, and Hummus.

And now this EASY garlic olive cream cheese dip. Seriously, you won’t believe how few ingredients go into this: cream cheese, grated garlic, pimento stuffed olives & juice, and pepper. Give it a whirl in the food processor and badda bing badda boom you’ve got yourself an appetizer!!

Beat the heat & stay cool, people!

You’ll find me in my pool for the next 3 months… ;)

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Easy Garlic & Olive Dip

Prep Time: 5-10 minutes

Total Time: 5-10 minutes

Ingredients:

8 ounces 1/3 less fat cream cheese (can use full fat if desired), softened
1/2 cup pimento stuffed green olives
1 teaspoon olive juice
1-2 cloves garlic grated (I used 2 because I love me some garlic!)
cracked black pepper to taste

Directions:

Add ingredients to mini food processor and pulse until well combined (scrape the sides down as needed). Serve with crackers of choice (Wheat Thins go great with this!) and/or veggie sticks.

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11 Responses to “Easy Garlic & Olive Dip”

  1. 1

    Liz @ The Lemon Bowl — August 14, 2013 @ 3:03 pm

    You need to come to Michigan – it’s 67 out right now!! A little cray-cray but I’m secretly thrilled. PS: i heart green olives and could eat a vat of this dip!!

  2. 2

    Meagan @ A Zesty Bite — August 14, 2013 @ 6:08 pm

    HAHA I would be staying in the pool too if I was pregnant. It’s too freaking hot everywhere.

  3. 3

    Erin @ Dinners, Dishes and Desserts — August 14, 2013 @ 8:11 pm

    It is so hot out, I would love to have a pool at my house. Pregnancy is not meant for summer!

  4. 4

    Emily @ Life on Food — August 14, 2013 @ 9:24 pm

    The oven is a no no in the house during the hot months. Makes for some creative dinners. Cheese and bread are always welcomed.

  5. 5

    Heather — August 14, 2013 @ 9:29 pm

    I honestly don’t know if I could survive a summer pregnancy, especially now that I’m in the South again. The pool would DEFINITELY be my best friend!

  6. 6

    Katrina @ Warm Vanilla Sugar — August 14, 2013 @ 10:02 pm

    I am totally loving this!! What a fun dip!

  7. 7

    Alaina @ Fabtastic Eats — August 15, 2013 @ 10:26 am

    ugh pregnancy in the Summer is miserable! Come to the NE, it already feels like Fall here! AT least you have a pool to keep cool! LOVe the no-bake dips! So much quicker sometimes!

  8. 8

    Suzanne — August 15, 2013 @ 11:28 am

    Being pregnant and in love with olives anyways this dip sounds amazing…can’t wait to try it! Stay cool :)

  9. 9

    Nutmeg Nanny — August 18, 2013 @ 4:27 pm

    This is fantastic! I can never get enough garlic, this dip would be well loved at my home :)

  10. 10

    Tracy | PeanutButter and onion — August 20, 2013 @ 9:19 am

    You had me at easy! this looks awesome for my next party! Thanks

  11. 11

    Mary S. — August 20, 2013 @ 5:47 pm

    I am SO making this the next time my hubby leaves town and I get to gorge myself on all things olives, mushrooms and capers. He particularly detests green olives – while I can eat them straight from the jar!

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