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Three-Ingredient Olive Dip


Ever since I got into making sourdough, it’s pretty much never served without this dip to go alongside it. I think my kids eat their bread with this dip rather than dip with their bread! Double or triple the recipe, especially for a long Yom Tov.


Prepare the Dip

Yields 1 cup dip

1. Pulse all ingredients in a food processor until smooth, scraping down the sides occasionally so everything blends evenly.


If you like a creamy dip, add your preferred amount of mayo. It works perfectly.


If you’re using sun-dried tomatoes that aren’t packed in oil, add two to three tablespoons good-quality olive oil.


Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger