Amish Dip

"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"
 
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photo by Mercy photo by Mercy
photo by Mercy
Ready In:
15mins
Ingredients:
7
Yields:
3 Cups

ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. 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 worthy of lots of stars. 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.
     
  5. I really liked this recipe--couldn't stop eating it. I used green olives with pimentos. Actually used an extra quarter cup of olives to give it a little more zing!
     
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RECIPE SUBMITTED BY

Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
 
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