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Simple, 3-ingredient dip with less than a minute of prep time that goes perfectly on pita chips, challah, fresh vegetables, and more.
2 cups Gefen Spanish Olives with Pimientos, drained
1 cup Gefen Mayonnaise
1 clove garlic, peeled or 1 cube Gefen Frozen Garlic
Place the olives, mayonnaise, and garlic in a blender. Blend for 20 seconds, or until smooth.
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Spanish Olive Dip Tastes YUMMY! How long does it stay fresh in the fridge?
Every fridge differs but up to a week should be fine!
Spanish olive dip I love your recipes
I made Spanish olive dip mine came out more like mayo with olives in it? Is that normal? The picture looks more like olive spread
I like my olive dip more olivery too. I would recommend putting less mayo. I would start off with 1/4 cup of mayo and work up from there depending on how you like it.