TBRG Holiday Recipe Exchange: Oyster and Black Olive Dip from Meg Benjamin

TBRG Recipe Exchange copy

This is a sinfully rich smoked oyster and black olive dip. It came from Peg Bracken’s I Hate To Cook Book originally, but it’s been passed down a lot since then.

Peg Bracken’s Oyster Olive Dip  


1 8 oz pkg cream cheese, softened

2 tablespoons mayonnaise (or sour cream)

1 teaspoon lemon juice

1/4 teaspoon garlic salt

1 dash Tabasco sauce

1/2 cup chopped ripe olives

1 can (9 ounces) smoked oysters, drained and chopped


Combine cream cheese, mayonnaise, lemon juice, garlic, salt, and hot sauce in a small bowl. Mix until well blended. Fold in olives and smoked oysters.




1 Comment

  1. Pat L.

    I am not into oysters but would think it would be great with shrimp, crab or lobster. Love seeing all these recipes.


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