Three-ingredient olive dip
| September 9, 2020Three-Ingredient Olive Dip
Ever since I got into making sourdough, it’s pretty much never served without this dip to go alongside it. I think my kids eat their bread with this dip rather than dip with their bread! Double or triple the recipe, especially for a long Yom Tov.
YIELDS 1 CUP DIP
- 1 cup pitted green olives
- 1⁄4 cup sun-dried tomatoes in oil (see note)
- 2 cloves garlic, crushed
OPTIONAL ADDITIONS
- zest of 1⁄2 a lemon
- 2–3 scallions
- 3 Tbsp fresh chopped parsley
Pulse all ingredients in a food processor until smooth, scraping down the sides occasionally so everything blends evenly. Note If you’re using sun-dried tomatoes that aren’t packed in oil, add 2–3 Tbsp good-quality olive oil.
Tip If you like a creamy dip, add your preferred amount of mayo. It works perfectly.
(Originally featured in Family Table, Issue 709)
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