Super Bowl Snacks Using Lindsay Olives

If you are looking for a little recipe inspiration for the big game this year, try adding olives to lighten up those calorie-laden Super Bowl snacks without giving up the flavor.

Here are a few great recipes that are perfect for game day. Enjoy!

Artichoke and Black Olive Dip

1 (7.5 oz.) jar marinated artichoke hearts, drained and diced
1/2 cup diced Lindsay Ripe Pitted or Lindsay Greek Kalamata Pitted Olives
1/2 cup diced plum tomatoes
1/4 cup shredded Asiago cheese
2 tablespoons light or regular sour cream
2 tablespoons light or regular mayonnaise
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper

In a medium bowl, combine all ingredients; mix well. Cover and chill at least 30 minutes or up to 24 hours before serving. Serve with crackers or chips. Makes 6 (1/4 cup) servings.

Black Olive Bruschetta

1 container (6.5 oz.) Lindsay Re-closeables Pitted Ripe Olives, drained reserve container
1/4 cup drained finely chopped sun dried tomatoes packed in oil
2 tablespoons shredded (not grated) Parmesan or Asiago cheese
1 tablespoon extra-virgin olive oil or oil from sun dried tomatoes
1 clove garlic, minced
1/2 teaspoon dried basil
1/4 teaspoon dried oregano

Quarter or coarsely chop olives; place in a medium bowl. Add remaining ingredients; mix well. Return mixture to container; chill until serving time. Serve spooned over toasted French bread slices or pita or bagel chips.

Looking for something sophisticated?  Try Gorgonzola and Pesto Stuffed Olives – they will be a delicious morsel for any cheese lover.

4 oz. light or regular cream cheese (do not use fat free)
3/4 cup crumbled gorgonzola or blue cheese
3 tablespoons pesto or sun dried tomato pesto
2 tablespoons minced fresh basil leaves (or 2 teaspoons dried)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (5.75 oz.) cans Lindsay Colossal Ripe Pitted Olives, drained

In bowl of food processor, combine cream cheese, gorgonzola, pesto, basil, salt and pepper; process until well combined. Transfer mixture to a 1-quart zip top plastic food storage bag. At this point, bag may be refrigerated up to 2 days.

To serve, cut a tiny end off food storage bag (no larger than 1/4 inch width). Place corner of bag as deep as possible inside each olive, gently squeeze bag filling olive and letting a small amount of mixture mound out of the top of the olive. Serve immediately or cover and chill up to 24 hours before serving. Makes 12 servings (about 2 dozen stuffed olives).

What’s your favorite dish using olives?

 Information sent by Lindsay Olives.