Stuffed Fried Olives
Chef Tom Fraker

1 package Good Life Food Organic Dip Mix (use Ranch Dip Mix Flavor)
1 pound Sour Cream
1/8 pound Pork Sausage cooked and crumbled
1 clove Melissa's Peeled Garlic minced
1/2 teaspoon Crushed Red Pepper Flakes
1 8 ounce jar Large Green Pitted Olives drained and rinsed
Canola Oil for frying
1 cup All-Purpose Flour

1 tablespoon Melissa's Hot Hatch Chile Powder
2 large Eggs lightly scrambled
1 cup Seasoned Italian Bread Crumbs Salt and Pepper to taste

Heat the oil to 375ºF. In a bowl, combine the dip mix and the sour cream and refrigerate.

In another bowl, combine the sausage and the next 2 ingredients. Carefully stuff the olives with the sausage mixture. Place the flour and mix in the Hatch Chile powder on a tray and the eggs in a bowl. Place the bread crumbs on another tray and mix in the Hatch Chile Powder.

Roll the olives in the flour, then dip them in the egg and coat them with the bread crumbs. Cover and refrigerate until ready to fry.

When oil is hot, carefully fry the olives until golden brown. Drain them on paper towels. Serve hot or at room temperature with the Ranch Dip.

These take a little time to prep but well worth the wait. Nutritional information uses 1 teaspoon dip per olive.