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sheila's best 1970s olive curry dip!

Recipe by
Stacy Goodall

This is my mom's famous curry olive dip, which really doesn't sound that great, I don't even like olives but I LOVE this dip, even served it at my wedding! Quick and easy to make. My mom just uses bulk yellow mild curry, so I've never had it with a hot curry, but that might be good as well. Mom makes this in her food processor, so directions follow that process, but if you want to just mince and grate the ingredients by hand, that would work. The chop on the olives, parsley and onion is pretty well minced. Enjoy!!!

method No-Cook or Other

Ingredients For sheila's best 1970s olive curry dip!

  • 1 1/2 c
    canned black olives
  • 1/2 c
  • 4 oz
    (approx 1 cup grated) extra sharp cheddar cheese
  • 1 bunch
    italian parsley
  • 4 stalk
    green onion
  • 1 tsp
    mild yellow curry powder

How To Make sheila's best 1970s olive curry dip!

  • 1
    To make in Food Processor: fit processor with chopping blade.
  • 2
    Put the parsley (whatever will give you about 1/2 cup chopped), 3 to 4 green onions in food processor an pulse a few times to chop.
  • 3
    remove chop blade (leave the greens in the processor) and fit with the large holed grating blade. Using blade grate 4 ounces of cheddar cheese and grate.
  • 4
    Remove grating blade, return chopping blade to processor (leave ingredients still in processor)
  • 5
    Drain olives (Sheila likes Pearl brand, large or medium olives doesn't matter). Don't need to rinse. Place in processor with other ingredients. Pulse maybe 6 or 7 times.
  • 6
    In a separate bowl, mix together mayo and curry. (Sheila recommends Hellman's/Best food, NOT light version). Curries can vary in strength, flavor and heat. Add curry to your taste. (Sheila uses yellow, mild, bulk grocery brand curry). Do NOT mix the mayo in the food processor.
  • 7
    Put ingredients from processor into a mixing bowl and mix the curry mayo into the olive mixture.
  • 8
    Serve with crackers or veggies.

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