I haven’t met an olive that I did’t like, I think I have covered my love for the, what I lovingly call, forbidden fruit. It comes from my mother, she would eat them all day everyday, as would my nanny. What can I say, we love em!
It’s kinda a play on my olive cheese bread, which originated first from The Pioneer Woman, so props where props are do, thanks Ree.
This is not as heavy and its a fun dip for Summer, but it’s comfort level does scream Fall to me! Most often that is when I make dishes like this, but I had a craving that I couldn’t suppress!
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup mayonnaise
- 8 oz mozzarella cheese
- 3/4 cup sliced Spanish olives chopped
- 1/2 package ranch dressing mix
- 3 tablespoons sliced green onions
- bagel chips, pita chips, crackers or your favorite for dipping
Preheat the oven to 375 degrees.
With a fork mix the cream cheese and mayonnaise together.
Stir in your mozzarella cheese, olives, green onions and ranch…tops with a few extra olive slices.
Add the mixture into cast iron skillet and bake 20 minutes. Garnish with more green onions.
Serve Immediately with bagels, crackers, etc.