Sundried tomato and black olive dip

A relatively low-fat dip that’s delicious served with cut veggies or baked pita triangles.

1 c olives (pitted black olives)

3 tomato (large, chopped into small pieces)

1 T basil (fresh, finely chopped)

2 T vinegar (white wine vinegar)

1 clv garlic (peeled and crushed)

2 T olive oil (extra virgin olive oil)

pepper (ground black pepper to taste)

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.

Total time

10 minutes

Cooking time

Preparation time

Yield

1 batch

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.

very easy, mix

dips and spreads, buffet, entertaining

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