Every Day is a Holiday Dip

By: Deborah Sampson of Highlands Ranch, CO

Notes from the author: Cheese, celery sticks, olives and nuts were regulars on our holiday table growing up. Combining them as a dip seemed like a no-brainer. During the holidays, I often double or triple the recipe to be prepared for last minute guests or party invites. It stores well covered in the refrigerator, just leave the hazelnuts off until served.

Yield – 16 servings


4 oz Crave Brothers Farmstead Classics Les Frères, cut into chunks
4 oz Crave Brothers Farmstead Classics Mascarpone
3-4 oz Spanish olives with pimentos, reserve brine
Dash of white pepper (black is an alternative)
1 teaspoon grated garlic (garlic powder can be substituted)
2 oz toasted hazelnuts
1 bunch of celery, trimmed and cut into approx. 4 inch sticks


Pulse the cheeses together until roughly combined.

Add olives and spices and pulse just until olives are smaller chunks. You still want to see distinct chunks of olive and pimento.

If the dip is too stiff, add a bit of the reserved olive brine.

Scoop into a serving dish and top with toasted hazelnuts. Sometimes I stuff celery with the dip, sometimes I serve the dip with celery and carrots – even carrots and pepper strips.




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