Recipe by Victoria Dwek

Olive and Tomato Dip

Print
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

Please log in to rate

Reviews

Subscribe
Notify of
2 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
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?

Question
Mark your comment as a question
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.