Frank Vascellaro and his mother Rosalie head to the kitchen to whip together an olive dip to use at any great game day party. Check out the recipe below.


Green olives (pitted)- one pint
Kalamata olives (pitted) – one pint
Sun dried tomatoes – 3 ounces
Green onions – 3
Garlic clove – 1
Basil – 1 fresh package cut in about 1 inch pieces
Asiago cheese-1 pound, shredded
French bread or crackers


Cut the green olives in slices so they can fit in the food processor.

Add onions, both green and kalamata olives, sun dried tomatoes, and garlic into the food processor. Blend all ingredients until they are all mixed well but making sure not to process them to the point they get pulverized.

Place contents in a dish or serving plate. Spread olive mixture out evenly so it is about 1/2 inch high.

Add the shredded Asiago cheese evenly on top of the olive mixture.

Finally, add the cut basil on top of the cheese.

Serve with sliced French bread or your favorite cracker.

This dish can be pre-made, but add basil right before you serve it. Basil tends to wilt a bit if it cut and sits in the refrigerator too long.


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