My inspiration for this dip, which we have at most feast days and holidays, is from the Pioneer Woman’s Olive Cheese Bread. We have never actually had her bread, but this dip is wonderful!
8 oz cream cheese, soft
1/2 c mayonnaise
1 lb monterey jack or pepper jack cheese, grated
2 green onions, sliced thin
8 oz black olives
8 oz pimento-stuffed green olives
Rough chop the olives. Combine all ingredients and stir together to thoroughly combine. Makes about 4 cups dip. Serve at room temperature with crackers or veggie crudites. Yum!
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