Monday, December 6, 2010
Ironically, even though I don't care for olives, I'm totally hooked on this olive dip. I enjoy it with freshly cut up veggies, on fish or meat, or as a spread on SCD Melba Toasts or Crackers.
1/2 cup pitted olives
1/2 cup homemade mayo
1-2 cloves garlic
1/2 cup olive oil
4 Tbsp water
2 tspn vinegar
2 shakes black pepper
Blend all ingredients in a food processor or blender. Refrigerate for up to three weeks.
Enjoy dippin' away! Print this post
Posted by Esther Russ at 11:26 AM