Am…musings

As I’ve mentioned before, I’m not one to stray far from a recipe often. However, sometimes, necessity is the mother of invention. A fermented jar of artichoke hearts led to a yummy concoction at a recent office happy hour at a coworker’s house.

When I popped the top of the previously opened artichoke jar, about a half-inch of fizz formed at the top. While the artichokes smelled fine, a taste test by a generous coworker confirmed they were no good. I had mixed all the other ingredients and we didn’t necessarily have a ton of snacks so the pantry hunt was on for something else to add to the dip. We settled on black olives. After a taste test, we declared it a success.

OLIVE DIP

1 cup mayonnaise*
1 cup parmesan cheese
1 can olives, drained and quartered

Preheat oven to 350 degrees.

Combine all ingredients.

Place in a small oven-safe casserole dish.

Bake for 25 to 30 minutes.

Serve on Triscuits (I love the Olive Oil and Cracked Pepper variety)

The original dip, which was a yummy staple of holiday celebrations when I was a kid, calls for a can of artichoke hearts. I think a combo of olives and artichoke hearts would be delightful too.

*I usually substitute light mayonnaise in recipes, but because this is baked I use regular or a two-thirds combination of regular to light.

This entry was posted on Wednesday, August 12th, 2009 at 5:59 pm and is filed under recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.