Black Olive Pesto Dip – Deliciously Organic

I hope this admission doesn’t make you think poorly of me.  But I am not a big football fan.  The only time that I really enjoy watching the game is when there are lots of people around and the event is stocked with good snacks.  As a child, I looked forward to the weekends when my dad had his friends over to watch the game…but only because of the bowls filled with chips, salsa and guacamole.Deliciously Organic, by Carrie Vitt

Not much has changed since then, except that I like a wider variety of snacks!  And since the Superbowl is coming up, I thought I’d share a yummy kid-friendly appetizer recipe that I just made from my friend Carrie’s new book, Deliciously Organic.  I met Carrie at BlogHer Food in San Francisco at a media training workshop.  She was instantly loveable and I was giddy when she sent me a copy of her book to use with my family.

After years of debilitating migranes, Carrie started to modify her diet to see if it would help her symptoms.  Low and behold, when she started using only organic foods, her headaches went away.  It’s pretty good evidence that humans haven’t been taking very good care of our food system.  I have been a believer for a long time that the chemical fertilizers and artificial ingredients that are added to our foods aren’t good for our bodies…and Carrie has experienced this firsthand.  She is like the canary in the coalmine.

So, even though I probably won’t be watching the big game, I know that lots of you will be.  And I hope you enjoy this family-friendly recipe as much as we did.

Black Olive Pesto Dip, Deliciously Organic


Pete’s Black Olive Pesto Dip
from Deliciously Organic, by Carrie Vitt
Serves 10-12

2 cups black olives, drained
1 cup walnuts
1 cup grated Pecorino Romano
1/4 tsp. sea salt (optional)
2 cloves garlic
1/2 cup extra-virgin olive oil
8 ounces cream cheese, room temperature
Whole wheat bread, preferably sourdough, sliced into small pieces and toasted or crackers

Preheat oven to 350 degrees and adjust rack to middle position.

Add olives, walnuts, Pecorino, salt and garlic to a food processor or blender and process until smooth.  With machine running, slowly add the olive oil until the pesto becomes smooth and thick.

Spread softened cream cheese evenly in the bottom of an oven-safe 8×8-inch dish.  Pour pesto over the cream cheese and spread on top evenly.  Bake for 30 minutes or until bubbling.  Serve with toasted whole wheat sourdough or crackers.


What kinds of party food and appetizers does your family enjoy?

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13 Responses to Black Olive Pesto Dip – Deliciously Organic

  1. Amanda says:

    I bet we would love this!!! Great book, fun recipe!

  2. Tracy says:

    What an interesting dip! Yum!

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  4. I hear you on not being much of a football fan. Last year, my brother got a coaching job at Florida State so now I cheer them on, but other than that, I don’t really watch. I do enjoy the food though!

    Thank you for the post. It really means a lot. I can’t wait to hold your book in my hands soon and cook from it! I bet you’re thrilled!

    • Michelle Stern says:

      Thanks Carrie – your book is truly beautiful and there are so many things I want to cook out of it. The chocolate chip cookies were amazing, by the way! xo

  5. naomi says:

    I love the sound of this dip. I’m betting it would be really good as part of a quesdilla.

    And, like you, I’m not a football fan, but I do love the gathering and having everyone around.

  6. I’m not into football but I am into dips and chips! I think this sounds pretty amazing, especially served up warm, yum!

  7. Hi Michelle! Great review of Carrie’s wonderful book. This dip does look amazing! xo

  8. I’m not a football fan either. When the Patriots lost two weeks ago, I had no idea it was even a playoff game (shame on me)! The dip recipe you posted looks amazing. My kids (especially my 12-year old) is a big fan of olives (and football)!!

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