Recipe by Erin Grunstein

Olive, Artichoke, and Sundried Tomato Dip

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Olive, Artichoke, and Sundried Tomato Dip
Parve Parve
Easy Easy
10 Servings
Allergens

No Allergens specified

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

Just blend these ingredients together to create a lovely dip that’s perfect on challah.

Ingredients

Main ingredients

  • 1/2 preserved lemon (seeds removed)

  • 1 clove garlic or 1 cube Gefen Frozen Garlic

  • handful parsley or basil

  • 2/3 cup pitted olives (I used a combination of manzanilla and Tuscanini Kalamata)

Directions

Prepare the Dip

1.

Blend all ingredients in a food processor and enjoy!

Recipe tags

artichokes dips Erin Grunstein erin.eats.mtl olive shabbat Shabbos sundried tomato
Olive, Artichoke, and Sundried Tomato Dip

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