SCRUMPTIOUS Saturdays: Super-Quick Olive & Garlic Dip

Wow. This is the easiest thing I've made all year. This dip, with olives, garlic and green onion takes 10 minutes to make, tops.

Equipment: blender, spatula, large glass or ceramic bowl

Ingredients: 1 cup olives (from olive bar); 5-7 garlic cloves, pressed; 2 green onion stalks, diced; 2 cups sour cream (or any combination of sour cream and yogurt you wish); 1 dollop mayonnaise.

Notes: You shouldn't need to add spices because of the amount of garlic, which you can alter up or down. Add the olives and garlic to the blender first, then blend them, then add the sour cream/yogurt and mayo, along with the green onion. The dip should turn a slightly taupe color, especially if you've mixed it up with a variety of olives, including black ones.

PRODUCT of the Week: Trader Joe's Reduced Fat Mayonnaise

This is a tough call because there are some words on the ingredient label that trouble me: words like "isolate" and  "oleoresin." Nevertheless, Trader Joe's Reduced Fat Mayonnaise, which is vegan-friendly, does fit the bill for a product with no sugar or flour--two important characteristics of a "product of the week" here at Factually Food. Having used it for some years (and being a mayonnaise-lover), I can tell you it is not only close to a model-mayonnaise, it is--in some ways--better than the standard packaged mayo: tart, savory, creamy, lemony yet with very little after-taste or extravagant taste notes.

Perfection.