2 cups (8 oz.) shredded cheddar cheese
4 oz. cream cheese, softened
1 cup sour cream
1/4 cup mayonnaise
1/2 tsp chopped garlic
2 tbsp Delizia Garlic Extra Virgin Olive Oil
1 (5.75 oz.) jar pimiento stuffed Spanish Manzanillo olives, drained
1/2 cup thickly sliced green onions
1/4 tsp freshly ground black pepper
24 vegetable sticks, such as carrots, celery, red bell pepper, fennel and green onion
2 (5.75 oz.) cans Lindsay Colossal Ripe Pitted Olives, drained
In bowl of food processor, combine cheddar cheese, cream cheese, sour cream, mayonnaise, and garlic. Pulse several times until ingredients are combined. Add Manzanillo olives and green onions. Pulse until olives and onion are chopped. (Dip should be slightly chunky.) Transfer to a serving bowl. Skewer one vegetable stick through each ripe olive, arrange on a platter and place dip in center. Serve chilled or at room temperature.
Makes 12 servings