Olive Dip
Yield
4 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cream cheese
softened |
|
| 1 | cup |
sour cream
|
|
| ¼ | cup |
black olives
chopped |
*
|
| ½ | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
parsley leaves
dried, crushed |
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 1 | tablespoon |
paprika
|
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cream cheese
softened |
|
| 237 | ml |
sour cream
|
|
| 59 | ml |
black olives
chopped |
*
|
| 2.5 | ml |
garlic powder
|
|
| 5 | ml |
parsley leaves
dried, crushed |
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 15 | ml |
paprika
|
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
Directions
Beat the cream cheese to a smooth consistency.
Blend in the sour cream and then the remaining ingredients.
Blend well.
Cover and chill.
SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery Root, Potato Chips, Duck Sausage.
