Recipe by Chanie Nayman

Three-Ingredient Olive Dip

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Three-Ingredient Olive Dip
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

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

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.

Ingredients

Olive Dip

Optional Additions

  • zest of 1/2 a lemon

  • 2–3 scallions

  • 3 tablespoons fresh chopped parsley

Directions

Prepare the Dip

1.

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

Tips:

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

Notes:

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

Prepare the Dip

Yields 1 cup dip

Credits

Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger

Recipe tags

Chanie Nayman dips olive dip olives Rosh Hashana Succos Succot Sukkos sun dried tomatoes sundried tomatoes super easy
Three-Ingredient Olive Dip

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