Black Olive Dip

While most of us consider Memorial Day weekend the start of summer, the true first day of summer isn’t until June 20th. Although it’s still technically spring, temperatures in south Louisiana are already creeping into the low 90s. With the rise in temperatures and the kids out of school, pool parties, beach trips, and barbecues begin to dominate the social scene. This quick and easy Black Olive Dip recipe works well for any summer occasion and is guaranteed to keep guests coming back for more!

Black Olive Dip

Photo: Jessica McVea

Black Olive Dip (RRR II, page 12)

  • 1 soft, ripe avocado
  • 1 tablespoon minced onions
  • 2 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon Tabasco sauce
  • One 8-ounce package cream cheese, softened
  • 1/2 cup chopped ripe olives

Peel the avocado and mash. Stir in the onion, mayonnaise, lemon juice, salt, and Tabasco sauce. Beat the cream cheese until it is light and fluffy and blend well. Stir in the black olives. Chill and serve with your favorite tortilla or pita chips! (Helpful hint: leftover dip can be used as a delicious sandwich filling, as well!)

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