Thanks to RW Garcia for sponsoring this post.
Warm Cheesy Olive Dip
It finally got chilly in San Diego — in the mornings and evenings anyway. I’m taking advantage of it to make allll the warm cheesy fall recipes I can think up. And this one is my new favorite.
This Warm Cheesy Olive Dip started with my love for this Olive Cream Cheese Spread. I knew I wanted to make a warm, gooey, cheesy version for dipping.
This dip combines the traditional olive and cream cheese combo with a ton of delicious Gruyère to create the perfect appetizer dip for all your fall parties. We served it with RW Garcia artisan crackers in Sweet Beet flavor. Enjoy!
One year ago: Maple Double Crumb Coffee Cake
Two years ago: Pumpkin Skillet Cake with Caramel Crackle Icing
Three years ago: Cheesecake-Stuffed Pumpkin Bread
Four years ago: Chocolate Poke Cake with Whipped Coconut Icing
Five years ago: Broiled Southern Pimiento Cheese
Six years ago: Pumpkin Pecan Streusel Breakfast Braid with Maple Brown Sugar Glaze
Seven years ago: Best Ever Cream Cheese Pound Cake with Easy Caramel Frosting and Spiced Apples
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup mayonnaise
- 2 cups shredded Gruyère cheese
- 3/4 cup sliced Spanish olives, plus some extra for topping
- Preheat the oven to 400 degrees. Beat the cream cheese and mayonnaise together. Stir in the Gruyere cheese and olives. Spread the mixture into a 10-inch cast iron skillet (or similar baking dish) and bake 20 minutes or until golden and bubbly. Let cool slightly and serve warm with RW Garcia Artisan Crackers in Sweet Beet flavor.