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This dip is so easy to make and can be eaten on so many occasions. Serve with challah on Shabbat or with breakfast during the week – it will definitely wake up your taste buds!
1 (7-ounce) jar pitted green + pimento olives
6 ounces Gefen Pitted Black Olives
1 and 1/2 ounces capers (1/2 a small jar)
1 cup basil leaves
1/2 cup flat leaf parsley
3 tablespoons Gefen Mayonnaise
3 tablespoons Gefen Extra-Virgin Olive Oil
1/4 teaspoon garlic powder
In a food processor, combine olives, capers, basil, parsley, mayonnaise, olive oil, and garlic powder. Pulse until desired consistency.
Serve at room temperature as a Shabbat dip with challah, or enjoy on toast or crackers.
Store in a sealed container for up to one week in the fridge.
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