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18 servings, 2 Tbsp. (30 mL) dip, 25 g of bread each
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Dip can be refrigerated up to 6 hours before spooning into bread shell.
Substitute whole cloves, raisins or peppercorns for the sliced black olives.
Serve dip with cut-up fresh vegetables.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.