Spanish Olive Dip

Danit Schusterman Danit Schusterman
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Simple, 3-ingredient dip with less than a minute of prep time that goes perfectly on pita chips, challah, fresh vegetables, and more.

2m 24
Easy Vegan Gluten Free Low Carb Parve

Contains: Egg

Directions

Blend

  1. Place the olives, mayonnaise, and garlic in a blender. Blend for 20 seconds, or until smooth.

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2 Comments

D. Schiff •

Spanish Olive Dip Tastes YUMMY! How long does it stay fresh in the fridge?

Nicole Oved •
Reply to D. Schiff

Every fridge differs but up to a week should be fine!

Rivkah Nakash •

Spanish olive dip I love your recipes
I made Spanish olive dip mine came out more like mayo with olives in it? Is that normal? The picture looks more like olive spread

Raquel Malul Kosher.com Team •
Reply to Rivkah Nakash

I like my olive dip more olivery too. I would recommend putting less mayo. I would start off with 1/4 cup of mayo and work up from there depending on how you like it.