Black Olive Dip in a bread bowl?

There are lots of recipes for black olive dip. Any of them can be served in a bread bowl. This one is good:

1 (8 ounce) package cream cheese, softened

1/2 cup reduced-fat sour cream

1 (4 1/4 ounce) can chopped black olives

1/4 cup finely chopped onions

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper, to taste

Mix everything together until thoroughly blended.

Serve or chill until ready to serve.

To make the bowl, start with a round loaf of crusty sourdough or French bread from a bakery or make your own. Use a serrated knife to slice off the top of the round crusty bread loaf. Cut or pull the soft center of the loaf away from the shell, leaving a 1-inch thickness of soft bread dough around the inside of the crust.

Melt 1/4 cup butter or olive oil with 1 clove of pressed garlic and 1 tsp minced fresh parsley. Brush inside of bread bowl and dough side of lid with butter mixture. Bake in conventional or toaster oven at 400 F. for 5 to 10 minutes until golden. Let cool and fill with your favorite dip.

Chopped Black Olive Dip

Black Olive Dip

Makes about 4 cups

1 cup mayonnaise

1 cup sour cream

2 cups drained and chopped black olives

1 small bunch of green onions chopped

1 cup chopped fresh cilantro

1/4 cup lime juice

2 chopped garlic cloves

couple drops of Tabasco

Mix mayonnaise and sour cream in medium bowl to blend. Add olives, onions, cilantro, lime juice,

garlic and hot sauce. Season with salt and pepper to taste. Cover and chill well, at least one

hour. This goes great with tortilla chips and is a great topping for chili, and tacos.

Sour Cream-Onion-Bacon-Black Olive Dip

1 envelope dry onion soup mix

1 (1 small) can pitted black olives

3 slices crisp-cooked bacon, drained

2 cups sour cream

Crumble the cooked bacon.

Slice 10-12 olives into small pieces.

Add the onion soup mix to the sour cream; blend well.

Gently fold in the bacon bits and olives.

Cover and chill at least 3 hours to settle the flavors.