Recipe by Estee Kafra

Olive and Garlic Dip

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Olive and Garlic Dip
Parve Parve
Easy Easy
12 Servings
Allergens

No Allergens specified

10 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan

I prefer green olives to black ones, but black will work well with this recipe too. You can even do half green and half black.

Ingredients

Main ingredients

  • 1 (19-ounce) can Gefen Olives, drained and rinsed

  • 10 cloves garlic, peeled

  • 2–3 tablespoons sundried tomatoes in oil

  • zest and juice of 1/2 lemon

Directions

Prepare the Dip

1.

Place all ingredients in a food processor with the blade attachment. Pulse until olives and garlic are coarsely ground.

2.

Transfer to a bowl and add olive oil just to cover.

3.

Serve room temperature, with challah.

Notes:

This yields quite a bit, but it can stay in fridge for two to three weeks if covered with oil.

Credits

Photography: Moishe Wulliger Food Styling: Renee Muller

Recipe tags

Estee Kafra garlic dip kosher for passover olive dip olives Pesach seven species shivat haminim tu b'shavat tu b'shevat tu b'shvat tu bishvat
Olive and Garlic Dip

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