Heloises Olive Dip Recipes

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HELOISE'S OLIVE NUT SPREAD

I keep on finding then losing this recipe. I am going to post it now before I lose it again. Delicious with pecans and olives and creamy. Will last in the fridge for weeks but never ever does in my house. I love it with Triscuits.

Provided by mandabears

Categories     < 15 Mins

Time 5m

Yield 8 serving(s)

Number Of Ingredients 6



Heloise's Olive Nut Spread image

Steps:

  • Mix all ingredients together well.
  • Great on a sandwich or on crackers.

Nutrition Facts : Calories 201.6, Fat 19.7, SaturatedFat 5.6, Cholesterol 27.2, Sodium 434.2, Carbohydrate 6, Fiber 1.2, Sugar 2, Protein 2.2

6 ounces cream cheese, softened, i use low fat
1/2 cup mayonnaise, i use low fat hellmans
1/2 cup chopped pecans, also can use walnuts
1 cup sliced green olives
2 tablespoons olive juice, from olive jar
1 dash pepper

HELOISE'S OLIVE NUT DIP OR SANDWICH SPREAD

Make and share this Heloise's Olive Nut Dip or Sandwich Spread recipe from Food.com.

Provided by Bren in LR

Categories     < 4 Hours

Time 1h15m

Yield 2 cups

Number Of Ingredients 6



Heloise's Olive Nut Dip or Sandwich Spread image

Steps:

  • Mix all ingredients well and refrigerate for an hour or so.
  • Serve as a dip or sandwich spread.

Nutrition Facts : Calories 654.2, Fat 65.7, SaturatedFat 24.6, Cholesterol 125, Sodium 858.6, Carbohydrate 12.6, Fiber 4.8, Sugar 4.7, Protein 9.8

8 ounces cream cheese, softened
1/2 cup real mayonnaise
1/2 cup pecans, chopped
1 cup sliced olive (the jar will say salad olives and is filled with bits and pieces of olives and pimientos)
2 tablespoons juice from the olive jars
1 dash pepper (but no salt)

HELOISE'S OLIVE DIP

This recipe was personally prepared by Robin Parrow, a Curious Cuisiner member, for the regular December 2014 meeting. A real hit!

Provided by Tuesday Cooks @TuesdayCooks

Categories     Other Appetizers

Number Of Ingredients 5



HELOISE'S OLIVE DIP image

Steps:

  • Mix the ingredients until blended and smooth. Refrigerate for 1-2 hours.
  • NOTE: Can be made the day before Salad olives are bits and pieces of green olives. Great for petite sandwiches or dip.

1 package(s) 8oz cream cheese
1/2 cup(s) mayo
1/2 cup(s) pecans, chopped
1 cup(s) green salad olives, choppen*
2 tablespoon(s) juice from olive jar

OLIVE DIP

Garlic, olives, and tahini are the main flavors of this dip. I love this recipe, it has so much flavor. I found this on: http://www.geocities.com/umhajar/gripe10.html Posted for Ramadan Tag 2009

Provided by Leahs Kitchen

Categories     Palestinian

Time 15m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 8



Olive Dip image

Steps:

  • Place all ingredients except the tomatoes and olive oil in a blender; blend until smooth. This may take a little while since the dip is pretty thick. Add a little more lemon juice to thin it out only slightly if you need to.
  • Place in a flat serving dish and refrigerate for 1 hour.
  • Then spread the tomato pieces on top,and drizzle with olive oil before serving.
  • Enjoy!

Nutrition Facts : Calories 305.7, Fat 28.1, SaturatedFat 3.9, Sodium 1069.6, Carbohydrate 12.1, Fiber 5.3, Sugar 1.1, Protein 6.4

2 cups green olives, pitted and washed to remove salt
1/2 cup tahini (plain sesame paste)
2 tablespoons fresh cilantro, chopped
1 -2 tablespoon lemon juice
2 garlic cloves, crushed
1/8 teaspoon cayenne
1 small tomatoes, finely chopped
1 tablespoon olive oil

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