Recipe by Estee Kafra

Roasted Garlic and Olive Dip

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Roasted Garlic and Olive Dip
Parve Parve
Easy Easy
10 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan - Low Carb - No Refined Sugar

This wonderful gourmet dip is a delicious addition to any Shabbos table. It’s super simple and adds great color.   Yields approximately 1 cup

Ingredients

Main ingredients

  • 20 whole cloves garlic

  • 1/2 teaspoon oregano

  • 1/2 teaspoon Montreal steak spice

  • Gefen Light Olive Oil or canola oil

Directions

Prepare the Dip

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

Place the garlic cloves, oregano, and Montreal steak spice in an oven-proof deep bowl or Pyrex dish. Add light olive oil or canola oil just to cover the garlic cloves.

3.

Cover the dish with aluminum foil and bake for 20–25 minutes.

4.

Remove from the oven and add the olives immediately. Mix well and allow to cool. Refrigerate until ready to serve.

5.

Pair with Melba toasts, crostini, or any salty cracker. It’s delicious served with the focaccia, too!

Credits

Styling and Photography by Sina Mizrahi

Recipe tags

dips Estee Kafra garlic mishloach manos mishloach manot olive dip olives roasted garlic Shabbos shalach manos shalach manot
Roasted Garlic and Olive Dip

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