This tangy and garlicky dip is a welcome change from your everyday ranch vegetable dip. Garlic, green olives and spices give it a special taste and it’s low carb with only 0.6 net carbs per serving.
Lately I’ve been on a veggie and dip kick for lunch. I can eat it quickly and for some odd reason I just really like it. However it’s hard to find good store bought dip. Some are ok but homemade is much better. I remembered a dip my mom made when I was young. It was creamy and garlicky and it had the distinct taste of olives in it. I didn’t even like green olives back then but I loved this dip. Lucky enough for me my sister Patti had the recipe and now I will share it with you. It’s a great change of pace from your usual ranch dip.
And did I mention how easy it is to make? You add everything to your food processor and whiz. You’re done. That’s it.
The secret ingredient is the green olives. I just used the pimento stuffed ones we had in the refrigerator and it was delicious. So in this yummy dip you have a nice clove of garlic, green olives, sour cream, mayo, dried minced onion, dried mustard, lemon juice, salt and a dash of hot sauce if you like.
The original recipe called for cream cheese instead of sour cream so if you like your dips a bit thicker in consistency try that. I like mine a bit thinner so I don’t have to use as much. It’s really delicious and I hope you give it a try for your next get together or if you are like me and just want to munch on some veggies for lunch. Enjoy!
1 Tablespoon = 66 cal / 6.9g fat / 0.6g carbs / 0g fiber / 0.3g protein Net Carbs = 0.6g
- ½ cup sour cream (use cream cheese if you want a thicker dip)
- ½ cup mayonnaise
- 1 clove garlic
- 2 teaspoons dried minced onion
- ¼ teaspoon thyme
- ¼ teaspoon dried mustard
- ¼ teaspoon salt
- 2 Tablespoons lemon juice
- 2 Tablespoons chopped green olives (about 8 small)
- a dash of hot sauce (optional)
- Add all ingredients to your food processor or blender and blend until everything is creamy and well mixed.
- Let refrigerate for a few hours or even better over night.
- Serve with cut vegetables of your choice.