Olive and Artichoke Dip Recipe

Family celebrations and events occur year-round, and it’s helpful to have some go-to recipes for when a friend or family member asks you to bring a little something for the table! Or if you’re like me, your Italian-side can’t let you go to a party empty-handed! I like to go with an appetizer or dessert, so as not to affect the hostess’s theme or plan for the main meal. I just came up with this warm Olive and Artichoke Dip recipe for a springtime fete!

Whether you’re deep into March Madness games, celebrating birthdays, or other life events, this dip will get gobbled down for sure. Just in case olives aren’t your thing, I’ve also got three other tasty dip recipes to share with you!

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Warm Olive and Artichoke Dip Recipe

Ingredients

1 cup Wellsley Farms petite artichoke hearts, drained
1/2 cup kalamata olives (pitted)
1/4 cup mayonnaise
1/4 cup sour cream
1 cup grated parmesan cheese
1 tsp garlic powder
1 tsp salt
1/2 loaf crusty bread, diced into small cubes
1/2 stick butter
1 tsp italian herbs
Pita crackers, toasts, or other breads for dipping

Directions

Preheat oven to 350 degrees.
Pulse the artichoke hearts and olives in a blender until finely chopped.
Blend in mayonnaise, sour cream, parmesan cheese, salt, and garlic powder. Spread into bottom of an 8×8 casserole dish.
In separate bowl, melt butter. Add herbs. Toss with bread to make buttered bread crumbs.
Bake until bubbly. Put under broiler for a few minutes to toast the breadcrumbs.

5-Layer White Bean Hummus Dip

This bracket-buster, game-day dip is layered with bright, fresh Mediterranean flavors and a healthful twist on hummus

Ingredients

1 recipe White Bean Hummus (see below)
¾ cup crumbled feta cheese
¾ cup peeled and diced cucumber
½ cup diced fresh tomato
½ cup chopped Kalamata olives
¼ cup extra virgin olive oil
1 TBL fresh lemon juice
1 tsp dried oregano

Directions

Spread hummus evenly in an 8×8” baking dish or similar.
Next, layer the feta cheese, cucumber, tomato, and olives on top of the hummus.
Combine lemon juice and oregano in a small bowl and whisk in olive oil until well blended. Drizzle over the top and serve with warm pita bread.

White Bean Hummus

Ingredients

¼ cup chopped green onion
¼ tsp. kosher salt
¼ tsp. pepper
1 garlic clove, peeled
2 15-ounce cans of cannellini beans rinsed well and drained
¼ cup lemon juice
½ tsp ground cumin
¼ cup extra virgin olive oil
¼ cup water or as needed

Directions

Add green onion through garlic to food processor and blend for 10 seconds.
Add remaining ingredients and process until mixture is smooth, scraping down sides as needed. If mixture seems to thick, add a little water at a time until desired, smooth hummus texture.

Pepper Jack and Corny Crab Dip

Join in the Madness with this easy, cheesy dip with a kick! Makes 4 cups

Ingredients

1 cup whole kernel sweet corn, fresh or frozen
⅓ cup chopped roasted red pepper
½ tsp. granulated garlic
1 cup Wellsley Farms Nonfat Grade A Greek Yogurt
1 TBL. Worcestershire sauce
1 tsp. hot pepper sauce
2 6 oz. cans crabmeat, drained, flaked and cartilage removed (do not rinse!)
1 cup shredded Pepper jack Cheese
¼ cup grated parmesan cheese
¼ cup green onion, chopped, plus more for garnish

Directions

Preheat oven to 350 degrees.
Add all ingredients to a large mixing bowl and stir until combined. Pour mixture into a 1 ½ quart ovenproof container.
Bake uncovered for 25-30 minutes or until hot and bubbly. Serve with your favorite corn tortilla chips.

Need another great dip recipe? Try this one from BJ’s Wholesale Club: Spicy Roasted Red Pepper Yogurt Dip!

Bringing a warm dip appetizer is delicious almost any time of year, but especially so during these changeable spring months when a little hot dip warms everyone up!