Aunt Cheryls Olive Dip Recipes

OLIVE DIP

Olive Dip image

Garlic, olives, and tahini are the main flavors of this dip. I love this recipe, it has so much flavor. I found this on: http://www.geocities.com/umhajar/gripe10.html Posted for Ramadan Tag 2009

Provided by Leahs Kitchen

Categories Palestinian

Time 15m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups green olives, pitted and washed to remove salt
1/2 cup tahini (plain sesame paste)
2 tablespoons fresh cilantro, chopped
1 -2 tablespoon lemon juice
2 garlic cloves, crushed
1/8 teaspoon cayenne
1 small tomatoes, finely chopped
1 tablespoon olive oil

Steps:

Place all ingredients except the tomatoes and olive oil in a blender; blend until smooth. This may take a little while since the dip is pretty thick. Add a little more lemon juice to thin it out only slightly if you need to.
Place in a flat serving dish and refrigerate for 1 hour.
Then spread the tomato pieces on top,and drizzle with olive oil before serving.
Enjoy!

Nutrition Facts : Calories 305.7, Fat 28.1, SaturatedFat 3.9, Sodium 1069.6, Carbohydrate 12.1, Fiber 5.3, Sugar 1.1, Protein 6.4

BLACK OLIVE DIP

Black Olive Dip image

If you like black olives, you will like this dip. If you like spicy try adding chopped jalapeno peppers.

Provided by Mary Hodges

Categories Dips

Time 10m

Number Of Ingredients 9

Ingredients

6 Tbsp olive oil, extra virgin
3 Tbsp apple cider vinegar
1/2 fresh lime - juiced
2 tsp garlic salt
2 can(s) diced black olives
2 can(s) diced green chilies
2 medium tomatoes - chopped
2 bunch green onions - chopped
salt and pepper to taste

Steps:

1. Blend olive oil, vinegar, lime juice and garlic salt together. Taste - add salt & pepper if needed.
2. Add black olives, green chilies, tomatoes and onions. Mix well. Chill. Serve with tortilla chips or crackers

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