Amish Dip
About This Recipe
“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”
Ingredients
Directions
Reviews
“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.”
“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.”
“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.”
“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.”
“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!”
“I’ve decided not to give this one any stars because honestly, I’m really not sure about this one.I was looking for something new to do with tuna and found this saved in one of my cookbooks.I’ve frequently added green olives to tuna salad before and thought I would like this as a change.I really can’t say that I disliked this recipe, just that it was really different.The cream cheese makes it really rich for me.Even DH said the same when he tasted it, “Different”.I think we’re still pondering this one.I’ll probably try this one again, with a few tweaks, because for some reason I’m really drawn to this and really want to “like” it. :)”
“Oh my gosh!I’ve been looking for this recipe for years!!!When I waschild I lived in north western Pennsylvania. We lived out in the country and just down the road was an Amish family. The kids there were the only ones within walking distance so I spend a great deal of time there playing in the summers. Almost every day at lunch their mother would serve a spread very similar to this on homemade bread with fresh apples from their orchard.The best lunches ever!!!”
“I made this with green olives.I wasn’t impressed.There are a lot of better appetizers that are quick, easy and taste better.My guests also didn’t enjoy this (only one thought it was really good).Sorry, but I won’t be making this again.”
“I made this “as is” with black olives. Before I added the walnuts, I thought this is really tasty. I wish I would have subed the walnuts for onions. As is, this is just OK. The walnuts just don’t fit for me. Sorry.”
“I am not going to give this any stars because it could be just my personal taste and not the fault of the recipe.I followed the recipe exactly but I am not too crazy about the flavor.It is super rich and I can only taste the mayo.”
“I made this for my 7 year old ds son who loves olives and tuna. He really like the flavour.”
“This is great!!!I used only 2 T mayo and 1/2 c almonds.Unfortunately I had no olives but it was still awesome.Some people had on bread, some on crackers.Everyone loved it.I will make again and this time I will remember the olives!!”
“This was wonderful!I used chicken that I made fresh instead of tuna since I don’t eat fish or any kind of canned meat.I doubled the recipe and used 10 Mission brand burrito size tortillas for pinwheel sandwiches. Eveyone lovedd the nuts in them.I did add about 4 ozs more of cream chease just to make them creamier.These were so quick and easy for a large party.I was still being asked about them a week later.I will definately make them again for entertaning or for just at home.”
“A wonderful little dish!my son loves it!We used it on tortilla shells and round crackers.I definately will add this to my cheese ball snacking!wonderful recipe “
“I spread these on tortillas and made pinwheels out of them for our lunch today. My friends were very appreciative of this. I just only added some green onion, that’s it. Absolutely delicious.”
“I made this several months ago and just realized I hadn’t reviewed it when I came looking for the recipe to recommend it to someone. Sorry! I made it with black olives, and spread it on flour tortillas & sliced ’em into spirals. Garnished with sliced black olives. Very good! Next time I’ll try with green olives, as we love those too!”
“This was pretty good.I admit I was skeptical about the tuna and cream cheese combo, but it turned out well.The kids and I ate it for lunch on regular white bread.I decreased the amounts, though, for just hte three of us.1 can of tuna, 3 T of lite cream cheese, 2 med green pimento olives, chopped, 2 T lite mayo, 2 T lemon juice, and 1 T chopped walnuts with black pepper to taste.I’m not tuna’s number one fan, but I can see making this at least once a week for a healthy lunch with a glass of milk and a side of fruit.”
“Fabulous! I confess that I am tuna junkie and can eat most anything if is mixed with tuna. This recipe is a slice of heaven! I used manzanilla olives stuffed with pimentos and sliced almonds and served with Ritz buttery crackers. I can’t wait to make another batch! Thank you so much!”