Three-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)