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zzle with extra-virgin olive oil, if desired. AD LIB | I just love roasted garlic, but honestly this is equally delicious without the garlic. Just leave out the roasting step to save some time. You will still get rave reviews. BAKED OLIVE CHEESE DIP Serves 8 | Hands-On 25 Minutes Total, 45 Minutes 1 (8-ounce) package cream cheese, softened 1 cup grated Parmesan cheese 1 cup shredded pepper Jack cheese 1/4 cup mayonnaise 2 garlic cloves, minced 1/2 cup roughly chopped green olives 1/2 cup roughly chopped black olives 1/3 cup rinsed, diced pepperoncini peppers 2 green onions, finely chopped (about 1/4 cup), plus more for garnish Crackers, toasted bread slices, or tortilla chips 1. Preheat the oven to 350 degree F. 2. Beat the cream cheese with mixer at medium speed 2 minutes. Stir in the Parmesan cheese, Pepper Jack, and mayonnaise. Beat at medium speed just until blended. Add the garlic, green olives, black olives, pepperoncini peppers, and green onion, beating just until combined. 3. Transfer to an 8-inch baking dish and bake for 20 to 25 minutes or until golden brown. Serve with crackers, toasted bread slices, or tortilla chips. Garnish with chopped green onions if desired. TIP | This can be assembled and refrigerated up to 1 day ahead. Just let it come to room temperature before baking. AD LIB | This is one recipe that can be

made so many ways. Don't like black olives - or any olives for that matter? Leave them out! You're still going to have a delicious spicy cheese dip. I love adding 1/2 pound of browned hot Italian sausage for a heartier version. This is good warm or cold. I love serving it warm for company, but the next day (if there is any left) I eat it on a cracker right out of the fridge. For a French Bread Pizza, serve it spread on the side of half of a baguette, sliced lengthwise and broiled until melted and bubbly. @MartinaMcBride

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Athleisure Mag Oct 2018