This is our go-to party dip (just used it again on New Year’s Eve and one person said it was the best thing they ever tasted 😆 ). It is always a huge hit AND it is super easy. Inspired by a dish from the Biltmore Hotel in Arizona, ours has a lighter twist.
1 9.5 jar of Kalamata olives, pitted
3 cloves garlic, whole and peeled
½ cup plain Greek Yogurt
2 tablespoons mayo or vegenaise
A pinch of sea salt
¼ cup fresh basil
1 cup parmesan cheese
1 loaf fresh French bread
2 tablepoons olive oil
2 cloves crushed garlic
Add ingredients to a food processor or blender and pulse (you want it to be kind of chunky). Season to taste. Serve with crostini and garnish with basil leaves.
Slice French bread into 1 inch pieces. Brush with olive oil and garlic. Toast for 8 to 10 minutes at 350 degrees, until crunchy. Serve warm.
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