90 olive dip recipes

Harlequin dip with sour cream, mayonnaise, chopped ripe olives, curry powder, Worcestershire, and mustard. A creamy, savory party dip ready after a one-hour chill.

A creamy and delicious dip made with cider vinegar and plain yogurt. Perfect for those vegetable platters!

Grammy's beef enchiladas with ground beef, chopped olives, and cheddar cheese rolled in sauce-dipped corn tortillas and baked until bubbly. A family-style comfort classic.

Focaccia Provencale: a Southern French-style focaccia topped with tomato, basil, garlic, black olives, oregano, and olive oil. Two round loaves for sharing or dipping.

Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.

Not sure why it's called monkey bread, but I'm very sure that nobody can resist this delicious dessert-like bread. It's buttery and fluffy inside, and crispy outside. When you add chocolate chips in, hmmm...

Greek pita dip tosses cubed feta, black Greek olives, roasted red peppers, and red onion in olive oil with balsamic vinegar and thyme. Serve with toasted pita.

Cream cheese dip with crumbled bacon, green olives, Parmesan, and hot sauce. Shape it into a cheese ball or serve as a dip with wheat crackers. No cooking required.

No-cook layered Tex-Mex dip with mashed black beans, fresh avocado, spiced sour cream, cheddar, tomatoes, and olives. A crowd-pleasing party appetizer.

Provençal tapenade dip with green olives, capers, anchovies and an egg yolk emulsion. Briny, salty Mediterranean spread for crackers, crudités and crostini.

Greek eggplant dip blended with tomatoes, garlic, oregano, fresh mint, parsley, olive oil, and lemon juice. A smoky, tangy melitzanosalata-style spread served with warm pita bread.

Mexican salsa dip stirs together fresh tomatoes, green chiles, black olives, scallions, olive oil, and vinegar for a chunky no-cook party salsa with tortilla chips. Best after a brief rest.

Tzatziki (satziki) Greek yogurt dip with cucumber, garlic, dill, olive oil, and lemon juice. Thick and creamy with strained yogurt. Serve with pita, grilled meats, or gyros.

Traditional Portuguese snails simmered for two hours with oregano, bay leaf, garlic, and olive oil. Served warm in saucers with bread for dipping in the aromatic broth.

Melomakarona are traditional Greek honey cookies made with orange juice, olive oil, and butter, filled with a walnut-cinnamon mixture and dipped in warm honey syrup.

Creamy horseradish sauce made with silken tofu, honey and olive oil. Vegan dipping sauce for turnip chips ready in minutes.