Big news, guys.
Remember how sometime in the fall I broke the zipper on the front window of my Jeep? It wasn’t a huge deal since we’ve had such a warm winter and I keep the windows down most of the time anyway. But it’s been SO WINDY lately that even the shortest drives were awful.
So I finally caved and got new ones! I will have cute hair again!
I still haven’t put the back windows on though. Have I mentioned that I love Texas winters?
Today I’ve got a dip that you should either make for the Super Bowl or for your Mardi Gras celebration next month!
Oh! Speaking of! We had our first king cake of the season last week and why aren’t king cakes a thing all year?!
I’ve never had a green olive in my life before I made this dip.
On the first day of drama in 10th grade, we had to do that horrifying thing where you stand up and tell everyone your name and then say something interesting about yourself.
So one girl (who I later played a Christmas stocking with in our holiday play) stood up, introduced herself, and said her favorite food was green olives and the entire class said, “Ewwww!”
I’ve avoided green olives ever since.
I love kalamata olives. I can even get into those weird metallic tasting black olives sometimes. I don’t know why I let a bunch of 15 year olds keep me from green olives for so long.
This dip is delicious. I’m now obsessed with green olives. I will be making this dip again and again.
It can get salty so be sure to drain your olive salad well and even rinse your olives to remove some of saltiness if that’s something that bothers you.
But seriously, so good. Even my kids liked it and my kids would never touch an olive.
- In a large bowl, combine all ingredients. Refrigerate until ready to serve.
- Serve on toasted sliced French bread.
Want more dip recipes?