Olive Bread Bowl with Dip Recipes
Snack Delicious!

Rich and smooth, walnuts and thyme in the backbround

A favorite on the bar, dip recipes goes so well with wine and cheese. You order the Olive Bread, carve out the bowl, and make the dip. So easy.

We bake our own bread, but Panera and lots of other bakers carry Olive Bread, which you buy as a round or a boule. Call ahead to make sure they’ll have as many as you need.

Here is our Complete List of Party Dips





It's important to keep the bread fresh and nice - keep covering the cut bread as you progress through the prep. Cover the finished platters with film and uncover just as guests arrive.



Portions/Servings

This recipe will feed 50 people, if you are you are serving other snacks and/or appetizers, dinners, etc. Read about Party Food Quantities and how to plan the right amounts.


Shopping List for 50 People:

___ Olive Bread: 2- 10in. round loaves, or 3 - 8in. round loaves, or 4 - 6in. round loaves. If olive bread is not available, feel free to substitute.

___ 6 - 12oz. cans of pitted black olives (72oz. altogether.)

___ 1-1/2 lb. of chopped walnuts

___ 1 - 16oz. jar of mayonnaise

___ 2 qt. of sour cream

___ 2 lb. of cream cheese

___ Small amount of dried thyme, or use fresh. (if you do use fresh thyme, get extra and use it as a garnish)

___ Small amount of black pepper, salt, garlic powder and dried minced onion

Garnish:

Use fresh thyme, olives or fresh parsley.



Procedure:

Two Days Before the Party:

The Olive Dip:

The Olive Dip needs to be made at least two days before your party. Once prepared, cover tightly with film and put in the refrigerator. The flavors will marinate and get much better when it’s time to serve.





Careful when you're processing the olives - don't make mush. Check them after a second or two. Add a small splash of olive oil for flavor and consistency if you want.




This Cuisinart food processor is a nice combination of a blender along with a processor.

The convenience of having two rigs in one makes for a cleaner kitchen counter, and, this particular one has enough power to do a nice job.

Motor strength is important, especially when you want to process nuts and grains. And we like the black and chrome in this one.

















Using your food processor or chopper, grind the walnuts down to a fine powder, but not to the point that they turned to butter. Remove them from the processor and set aside.

The olives can be processed or chopped by hand, just as long as you do not process them too much.


You want them to be small pieces, but not into a pasty mush… Drain them first, process and set aside.

In a large bowl combine the olives, walnuts, two cups of mayonnaise, two quarts of sour cream, 2 lb. of cream cheese, 2 tablespoons of dried thyme (or 3 tablespoons of chopped fresh thyme,) 1 tablespoon of black pepper, 1 teaspoon of salt, 2 tablespoons of garlic powder, and 2 tablespoons of dried minced onion.


You can use fresh onion if you want, adding 1/2 cup of finely chopped onion instead of the minced.


Mix this together very well. Cover tightly with film (push the film right down on top of the dip so that air won’t be in contact with it, or store it in a zip lock bag and squeeze all the air out before sealing.) Refrigerate for two days for as many as four.







On the Day of the Party:

The Olive Bread Bowl:

Work with one loaf of bread at a time. If you need to step away for a few minutes, cover up the bread with film so what does and dry out.


Run a sharp knife around the outside edge, carefully creating a bowl shape. Take a little time to do this nicely so that your bowl looks like a bowl.


You’re going to be tearing the cut out into bite size pieces, so careful not to cut so much that you waste what you’ll need.


Break apart your cutouts into pieces about 1in. square. Collect them and store them in a zip lock bag for now. Continue until all the bread bowls are cut.


Tip: if you’re going to have a fairly long party,would a piece of film in the bottom of the bread bowl. This will prevent the dip from leaking into the bread. …old caterer’s trick…!


If you’re not going to be serving the bread bowl right away, wrap it in film and set aside for when you’re ready.


Ready to serve?

Place the bread bowls on serving trays or platters. Remove the Olive dip from the refrigerator and divide it equally into your bread bowls. Arrange the torn bread pieces around the outside of each bowl.


Cover the entire bread bowl and pieces with film if it’s going to be more than a few minutes before your guests arrive.


Presentation: Your Eyes Eat First

Use some green olives, or black ones or fresh thyme if you were able to get it – on or around the dip in the bread bowl. You sure creativity and make this look nice. You can always use some fresh parsley if you like.

Arrange the bread bowls around where your guests will be. The snack works especially well as a bar treat, served alongside alcohol when guests first arrive.

Leftovers:

The bread may get too crusty as party progresses, and there is a lot of dairy in the dip, so we’re not sure that this would be a good leftover unless you were able to get it back into the refrigerator fairly soon. But the snack is so popular - we doubt you’ll have to deal with this decision…!


Check out some Appetizers!

How about some Salads?

Ready for some Dinner and Entrée ideas?



Questions about the Olive Bread Bowl? Need an idea for your party? Use the form below to ask us about quantities, substitutions, whatever. We're here to help. Ask a Caterer is free:

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