SALTY. GARLICKY. SATISFYING.
A no cook, no fuss, rich tasty dip that’s perfect on a summer day
and made with store cupboard ingredients.
The season of Salads and Summer and outdoor eating is upon us! Well some of the time anyway. It’s the perfect time of the year for dips and dressings that make easy meals and elevate any salad to another level.
We all know olives are great for us, we’ve been hearing it for years. But we don’t all love them. I certainly don’t. I used to hate them completely, and a dip like this was the first time I started to come around. It’s salty, rich and substantial and the olives go hidden if not announced. I proved this by calling it pesto.
I make this more often than planned, because there’s a tendency in the house to open jars of olives and only eat one or two. If that’s a familiar scenario chez vous, this is the answer the everything.
This dip is super simple to make, basically just blend and serve. Serve as a side with meat and veg or as a dip it shines with celery.
Sundried Tomato and Olive Dip
Ingredients
- 1/2 cup sundried tomatoes (from a jar is perfect)
- 1/2 cup olives (again from a jar is perfect)
- 1 tomatoe (medium sized, chopped)
- 1 clove garlic (peeled)
- 1/3 tsp salt and pepper (each, or to taste)
- 2 tbsp walnut halves (chopped)
Instructions
- Place all the ingredients in a blender except the walnuts.
- Pulse until roughly blended.
- Add the walnuts and pulse briefly again.
- Serve!
