Blue Cheese Olive Dip
15Min
6Servings
285Cal
EasyLevel
Vegetarian
#dip#party#no-cook#quick
Equipment
Mixing bowl
Mixing spoon
Knife
Cutting board
Serving plate
Ingredients
Ingredients
cream cheese (softened)
200 g
blue cheese (crumbled)
100 g
olives (chopped)
100 g
lemon (zested)
1 piece
chilli flakes
2 g
olive brine
30 ml
sourdough (sliced)
300 g
olive oil
30 ml
Instructions
1
Prepare the cheeses
Combine cream cheese and blue cheese in a mixing bowl.
3 min
2
Add olives and seasonings
Stir in chopped olives, lemon zest, chilli flakes, and olive brine until well combined.
5 min
3
Prepare the bread
Slice the sourdough bread and drizzle with olive oil.
5 min
4
Serve
Transfer the dip to a serving plate and serve with the olive oil-drizzled sourdough slices.
2 min
Original recipe
Storage
Fridge: 3 days
Reheat: Not required - serve chilled or at room temperature
Store in an airtight container in the refrigerator. Best consumed within 3 days.
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