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The BEST Kalamata Olive Dip

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.

 

 

dip

©2017 Group G Enterprises

 

Recipe

 

Dip:

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

Crostini:

1 loaf fresh French bread

2 tablepoons olive oil

2 cloves crushed garlic

For Dip:

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.

For Crostini:

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.

 

 

 

 

© 2017 Group G Enterprises

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