Three-Ingredient Olive Dip

Chanie Nayman Chanie Nayman
5.0 (1 reviews)
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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.

10m 6
Easy Vegetarian Pescatarian Gluten Free Vegan Low Carb No Refined Sugar Paleo Parve

Directions

Prepare the Dip

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

Credits

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.

Description:

Yields 1 cup dip

Description:

Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger

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1 Comment

Tobey Crandell •

Just made this three-ingredient olive dip.  Started with first 3 ingredients and blitzed, but it needed some brightness so I added the 'optional' ingredients and it was so much better.  I always have fresh, washed herbs in my freezer, so there was parsley, and there are always lemons and scallions in my fridge, so this was easy for me.  Love this recipe.