Creamy Olive Dip

1 8 oz. package cream cheese, softened

1 C. sour cream (lo-fat is fine)

3-4 green onions, finely minced

*10-15 large jalapeno stuffed green olives, minced

Salt and pepper to taste

Dash or two of Tabasco

Mix all the ingredients well in a pretty bowl; garnish with some of the minced green onion or chopped chives. Serve with crackers or raw vegetables – you won’t get too full before dinner and your mouth will be happy!

* If you don’t have jalapeno stuffed olives, use pimento stuffed and add 1 seeded and minced jalapeno pepper.

Panhandle Pesto

1 C. flat leaf parsley, chopped

1 clove garlic

½ C. toasted pecans

½ tsp. molasses

2 Tb. Tabasco sauce (or to taste)

Juice and zest of 1 orange

½ C. olive oil

Salt, pepper, and chili powder (optional) to taste

In the food processor, blend the first 5 ingredients till chunky.

With the machine running on low, drizzle in the orange juice and zest, then drizzle in the olive oil and adjust your salt and pepper.

You can adjust the thickness here by the amount of juice and oil you use; you can even thin this for salad dressing. When it’s the consistency you like, pour it out into a cute bowl and dip away – you and your chicken, pork, shrimps or tofu will be happy!

- Mary White

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