Olive and Tomato Dip

Recipe By Victoria Dwek

Cooking and Prep: 05 m
Serves: 8
No Allergens

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.

Ingredients (7)

Main ingredients

1/2 cup pitted kalamata olives
1/4 cup sun-dried tomatoes
1/4 cup fresh parsley leaves
1 tablespoon capers
2 tablespoons Bartenura Olive Oil

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Bartenura Olive Oil
3 tablespoons water
1 clove garlic

Start Cooking

Prepare the Dip

Blend together. Enjoy with challah or crackers!

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Reviews (2)
Questions and answers (1)

Olive and Tomato Dip

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?

Posted by Jdody |January 17, 2019
Replies:

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

Posted by Chaiaadmin|January 20, 2019

0
Olive and Tomato Dip
Posted by Devorahtuch |January 11, 2019
0
Olive and Tomato Dip
Posted by Home |January 10, 2019
0

Community Rating

5 / 5 stars

Olive and Tomato Dip
Posted by Devorahtuch |January 11, 2019
0
Olive and Tomato Dip
Posted by Home |January 10, 2019
0

Olive and Tomato Dip

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?

Posted by Jdody |January 17, 2019
Replies:

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

Posted by Chaiaadmin|January 20, 2019

0