Amish Dip

Bill Hilbrich's Note:

This recipe comes from Marsha Adams, who hosted a program on American Public Broadcasting stations called Quilt Country. The first time I tried it, I knew it was something that I had to share with you. I use those Spanish green olives that are stuffed with pimentos, because it adds some nice color.Since the recipe calls for diced, I save a little money by using the ones that come sliced in the jar because they are made from olives that are not perfect enough to be sold whole

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Yield: 3 Cups

• 8 ounces cream cheese
• ½ cup mayonnaise
• 1 (6 ½ ounce) can tuna
• ½ cup olive , pitted, chopped
• ½ cup walnuts or ½ cup almonds , chopped
• 2 tablespoons lemon juice
• black pepper

Directions:

1. Mix all the ingredients, adding more or less Mayonnaise depending on your desire to make a Chip Dip, or a Sandwich Spread --.
2. It was often served on dark heavy bread as a sandwich at quilting bees.

Reviews

[dale!]

I had this spread on toast and it was fantastic! My husband wasn't crazy about it (doesn't like olives) but that just meant more for me! Thanks, I will be making this again.

[Julie Kovarik]

My kids loved this, even my daughter who doesn't care for tuna salad. I substituted chopped celery for nuts. Great to have on hand to make sandwiches for a quick lunch.

[Evie*]

Didn't know what sort of olives to use...so I used black olives...really tasty...thanks Bill. =) I thought at the time it must mean green olives...I had none...and am a sucker for black ones anyway....didnt use many....will try it again with green....love this type of recipe.