Cheezy Green Olive Dip

From: TravelingJ

On Nov 28, 2003

Quick, easy, simple, and well loved. The "new flavor" made it a hit for the quests. I like anything that helps stretch out that horribly expensive cheese dip. It was a bit salty for one sitting, but would have been great with a few beers...

From: Mark H.

On Jan 27, 2003

I made several dips for the Super Bowl this year, most of them at the request of others. I made this one for myself because I love the way olives and cheese taste together. This was certainly everything I'd hoped for: a bit salty, a bit cheesy, and even better the longer it sets. The only problem I had was keeping other people away from it. Thanks for sharing Lennie...

From: hopeful

On Jan 19, 2002

I fixed this on New Year's Day on a buffet table and all my olive lover friends made short work of it! I made two version though. With the green olives, instead of the Cheeze Whiz which is a bit too salty to go with the green, I threw about 3/4th of a cup of velveeta chunks in my food processor with about a tablespoon of milk and blended until it was smooth but a bit thicker than Cheese Whiz would be. I also substituted 1/8 garlic powder instead of the garlic salt. Then used about 14 olives chopped. It's the olives that should supply the salt here, so taste and add. Wonderful with water crackers. The kids liked it with Ritz crackers. For the other one I used black olives. I whipped together about 1/2 cup of cheese whiz with 1/2 cup Velveeta. I only used a tsp of the worchestershire but used the garlic salt and a 1/8-1/4 tsp of seasoning salt to taste. Great!

From: Dana-MMH

On Mar 18, 2002

Lennie, this was so darn easy and had such an excellent taste. I made this for St. Pattys Day as an appetizer. Gave my mom your recipe too. Oh and FYI...there is none left, we cleaned the bowl