Thanks to Hurricane Sandy it appears this might be the year without Halloween! Oh, the sadness. I am so glad that I did all these Halloween posts so that I got to have a ton of spooky fun in my kitchen since there is a chance there will be no trick or treaters tomorrow.
One goal I had this year was to make an eyeball dip. Just the name of it made me uncomfortable so I had to do it! I wanted the flavour of the dip to come a lot from the eyeballs themselves, AKA green olives. This is what I came up with.
In a food processor add a brick of room temperature cream cheese, 1/2 can of artichokes (rinsed), 1 cup fresh spinach, 10 green olives…
… 1/2 cup small cubed cheddar, 1 tsp parm, 1/3 cup mayo, 1 grated garlic clove, the juice of half a lemon and some black pepper. No salt! The olives are already salty enough.
Puree until smooth. Now you can eat it like this, especially if you are trying to fend off vampires, but I suggest putting it in an oven-safe vessel and baking it in a 325F oven for 20 minutes. Let it cool a bit and serve. This will take the garlic edge off the dip and melt the cheeses with all the ingredients.
I planted whole green olives in the dip and OMG, how much fun was it to dig them out with a cracker?!
Not to mention delicious! Now I love all olives so I am a bit biased. I asked Reg to try the dip since he hates them, LOL. You know what?! He was shocked. He loved it!
One of my favourite things about the dip is that it has both green and orange, the colours of Halloween in it. I would honestly make this dip for company at any time of the year. OK, hold the “eyeball” decorations… Maybe. The olives add such a lovely tang and texture to the dip, I think this one is a winner.