Lockerman Dip

I don’t know about you, but some of my favorite recipes (retro or otherwise) are those that are so simple that someone can tell you how to make the entire dish in under 1 minute and you don’t have to write a single thing down. For instance, the tiny bits of heaven that are my brother Nic’s British Sausage Rolls.

Well, here is another one that is insanely simple and insanely easy to remember: Lockerman Dip.

Ready? Set? GO.

Take one 8oz pack of cream cheese (softened) or one container of spreadable cream cheese. Fold in one small can of sliced black olives (drained) and 2 tbsp of chopped, jarred pimentos. Chill. Serve with saltines. 

Ta. Frickin’. Da.

I guess that you could call it Olive-Cream Cheese Spread (because it is a spread and not a dip), but I call it Lockerman Dip after the Pittsburgh family who introduced this recipe to me. Sounds so much cooler, right?

This recipe is fantastic when you have unexpected guests or if you receive a last-minute invite and have to bring something. You just have to make sure you have Saltines. I am sure that other crackers would suffice, but for some reason it is especially good with Saltines.

I have made this for multiple parties and it has always gone over quite well. I just made this again 2 Saturdays ago when I hosted my friends Bob and Keith for dinner (that will be a humdinger of a DiS! post, believe you me). And again, the Lockerman Dip didn’t fail.

See what I mean?

And for those of you who have an olive-aversion, this recipe is notable not only for its simplicity but that it is totally unolive-like. Bob and Keith said it, too. I have no explanation why, but it just is.

Ah, the mystique of the Lockerman Dip.