Sundried tomato and black olive dip
A relatively low-fat dip that’s delicious served with cut veggies or baked pita triangles.
Ingredients
1 cup sun dried tomato
1 cup olive (pitted black olives)
3 tomato (large, chopped into small pieces)
1 tablespoon basil (fresh, finely chopped)
2 tablespoons vinegar (white wine vinegar)
1 clove garlic (peeled and crushed)
2 tablespoons olive oil (extra virgin olive oil)
pepper (ground black pepper to taste)
Instructions
Place all the ingredients into a blender or food processor and blend for approximately 1 minute.
Place mixture in bowl and serve.
Spread also on bread or crackers.
Yield
1 batch
Preparation time
10 minutes
Cooking time
0 minutes
Total time
10 minutes
Notes
You probably don’t need salt as the capers tend to be quite salty but add according to taste.
For a creamier dip add half a cup of plain, low-fat yogurt to mixture and stir.
Source
very easy, mix
dips and spreads, buffet, entertaining
American food recipes
Food in U.S.A.
Food in U.S.A.