Green Olive Dip Recipe
- 2 (8-ounce) packages cream cheese, (at room temperature)
- 1/4 cup Hellmann’s or Best Foods Real Mayonnaise
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup finely chopped green onion (white and pale green part only)
- 6 slices bacon, cooked and crumbled
- 1 (5-ounce) jar pimento stuffed olives, drained and chopped
- 1/4 teaspoon Tabasco red pepper sauce
- Microplane cheese grater
- Electric mixer
- Using an electric mixer, combine the cream cheese with the other ingredients. Refrigerate until ready to serve. This dip keeps 5 to 7 days in the refrigerator. If desired, cook an additional strip of bacon or reserve one strip to crumble over the top.
