Hot Olive Dip

Introduction

History

The origins of Hot Olive Dip are not entirely clear, but it is believed to have originated in the southern United States. Olives have been a popular ingredient in Mediterranean cuisine for centuries, and this recipe puts a unique twist on the classic olive dip by adding a spicy kick with Aji hot sauce.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use dark, pitted olives for the best flavor in this dip.

- You can adjust the spiciness of the dip by adding more or less Aji hot sauce to suit your taste.

- For a smoother consistency, blend the ingredients in a food processor or blender until smooth.

- Serve the dip with a variety of dippers such as crackers, bread, or vegetables for a delicious appetizer spread.

Serving Suggestions

Serve the Hot Olive Dip with a variety of dippers such as crackers, bread, or vegetables. It also pairs well with a glass of white wine or a cold beer.

Cooking Techniques

Blend all the ingredients in a food processor or blender until smooth and creamy. Refrigerate the dip until ready to serve.

Ingredient Substitutions

You can use any type of olives you prefer, such as green or Kalamata olives.

- Substitute the pecans with walnuts or almonds for a different flavor profile.

- Use Greek yogurt instead of regular yogurt for a tangier dip.

Make Ahead Tips

You can make the Hot Olive Dip ahead of time and store it in the refrigerator until ready to serve. Just give it a good stir before serving to ensure the ingredients are well mixed.

Presentation Ideas

Serve the Hot Olive Dip in a small bowl or ramekin, garnished with a sprinkle of chopped pecans or a drizzle of Aji hot sauce. Arrange the dippers around the dip for a beautiful presentation.

Pairing Recommendations

This Hot Olive Dip pairs well with a variety of beverages such as white wine, beer, or a refreshing cocktail. It also goes well with a charcuterie board or a selection of cheeses.

Storage and Reheating Instructions

Store any leftover Hot Olive Dip in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the dip for a few seconds until warm, or serve it cold straight from the fridge.

Nutrition Information

Calories per serving

Calories: 150

Carbohydrates

Total Carbohydrates: 6g

Dietary Fiber: 2g

Sugar: 2g

Fats

Total Fat: 12g

Saturated Fat: 3g

Trans Fat: 0g

Proteins

Protein: 4g

Vitamins and minerals

Calcium: 10% DV

Iron: 6% DV

Alergens

Contains dairy (cheese, yogurt, evaporated milk) and nuts (pecans).

Summary

This Hot Olive Dip is a rich and creamy appetizer that is high in fats and proteins. It is a great source of calcium and iron, but may not be suitable for those with dairy or nut allergies.

Summary

Hot Olive Dip is a delicious and creamy appetizer that is perfect for any occasion. With a spicy kick from Aji hot sauce and the rich flavor of olives and cheese, this dip is sure to be a crowd-pleaser. Serve it with your favorite dippers and enjoy!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Hot Olive Dip. It was a warm summer day and I was visiting my dear friend Margaret. She was known in our small town for her incredible cooking skills and was always trying out new recipes. As soon as I walked into her kitchen, I was hit with the most amazing aroma. Margaret had just taken a dish out of the oven and it was bubbling with melted cheese and olives.

I asked her what she was making and she smiled and said, "Oh, just a little something I whipped up. It's my Hot Olive Dip recipe." She handed me a cracker topped with the dip and I took a bite. It was absolutely delicious - creamy, salty, and with just the right amount of spice. I knew right then and there that I had to get my hands on the recipe.

Margaret laughed at my enthusiasm and promised to share the recipe with me before I left. As we sat down to enjoy the dip with a glass of wine, she told me the story behind the recipe. She had learned it from her own grandmother, who had picked it up from a friend at a church potluck many years ago. The recipe had been passed down through the generations and was a beloved favorite in their family.

I could hardly wait to get home and try the recipe out for myself. As soon as I got back, I gathered all the ingredients and got to work. The process was simple and straightforward - just a few minutes of mixing and then into the oven to bake. As the dip bubbled and browned, the scent filled my kitchen and I knew I was in for a treat.

When the dip was ready, I scooped it into a bowl and set out a platter of crackers and vegetables. I called my family into the kitchen and we all gathered around to try it. The first bite was met with nods of approval and soon everyone was digging in for more. The Hot Olive Dip was a hit!

From that day on, I made the Hot Olive Dip recipe for every gathering and special occasion. It became my signature dish and I was always asked to bring it to potlucks and parties. People would rave about the unique combination of flavors and how addictive the dip was.

Over the years, I have made a few tweaks to the original recipe, adding in some extra spices and cheeses to make it even more decadent. But the core of the recipe has remained the same - olives, cream cheese, sour cream, and a dash of hot sauce all baked together until gooey and delicious.

I have shared the recipe with friends and family, passing it along just like Margaret did with me. It has become a part of our family tradition and I love that I can bring a little piece of Margaret's kitchen into my own home whenever I make the Hot Olive Dip.

So if you ever find yourself searching for a delicious and easy appetizer to impress your guests, look no further than this Hot Olive Dip recipe. I promise you won't be disappointed!

Categories

| Black Olive Recipes | Cheese Recipes | Evaporated Milk Recipes | Mozzarella Recipes | Pecan Recipes | Peruvian Recipes | Peruvian Snacks | Snack Recipes |

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