Olive Cream Cheese Dip
by Tarla Dalal
Olives are almost always served in Italy, a custom that comes down from Roman times. Pickled olives have been served as a snack or after a meal along with cheese for hundreds of years.
A combination of truly authentic Italian flavours, cream cheese, perked up with olives and celery make this delightful recipe. If you make the dip in advance, store it in the refrigerator. Mix in a tablespoon of cream if the dip become too dry when serving. If the paneer is not fresh and creamy, try using a little cream and smoothen the paneer by making a fine puree in the blender.
There is no limit to what you can serve this dip with. For example, crackers, potato chips, toast, pieces of fresh vegetables-the combinations are endless and of course divine! You can even use this dip as a sandwich spread.
Do try other dips like Pumpkin Dip or Parsley Yoghurt Dip .
Olive Cream Cheese Dip recipe - How to make Olive Cream Cheese Dip
Preparation Time: Cooking Time: Total Time:
Makes 0.75 cup
1/2 cup grated fresh paneer (cottage cheese)
1 tbsp fresh cream
2 tbsp cheese spread
2 1/2 tbsp deseeded and finely chopped black olives
1 tbsp chopped celery (ajmoda)
salt to taste
For Serving
crackers
bread sticks
vegetable sticks
- Method
- Combine the paneer, fresh cream and cheese spread in a bowl and mix well till the mixture is smooth and creamy.
- Add all the remaining ingredients and mix well. Refrigerate for at least 30 minutes.
- Serve chilled with crackers, bread sticks and vegetable sticks like carrots, celery, capsicum etc.
Olive Cream Cheese Dip video by Tarla Dalal
| Energy | 42 cal |
| Protein | 1.6 g |
| Carbohydrates | 1.2 g |
| Fiber | 0.1 g |
| Fat | 3.4 g |
| Cholesterol | 2.9 mg |
| Vitamin A | 43.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 0.3 mg |
| Folic Acid | 0.5 mcg |
| Calcium | 40.3 mg |
| Iron | 0.1 mg |
| Magnesium | 0.1 mg |
| Phosphorus | 21.5 mg |
| Sodium | 36.8 mg |
| Potassium | 4.6 mg |
| Zinc | 0 mg |