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Recipe by Victoria Dwek

Olive and Tomato Dip

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Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

Don’t all Shabbat and Yom Tov meals start with great dips? And aren’t you always looking for a new one? This one is flavor-packed and it couldn’t be easier. If this is a bonus, it’s not mayo-based, rather it’s tapenade style. One pan, scratch that, one zip in the food processor, and you’re done. Tastes unbelieveable when spread on challah.

Ingredients

Main ingredients

Directions

Prepare the Dip

1.

Blend together. Enjoy with challah or crackers!

Olive and Tomato Dip

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Jane Dody
Jane Dody
5 years ago

Sun dried tomatoes I have sun dried tomatoes in oil. Should I drain them for this recipe? Do I still need to add the 2 tablespoons of olive oil?

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Cnooymow{shman
Cnooymow{shman
Reply to  Jane Dody
5 years ago

So skip oil and keep them in oil. If you see it needs more you can always add.