Best Olive Dip

Our favorite local restaurant serves a version of this dip with their warm, fresh from the oven french bread, and it’s to die for. So naturally I had to figure out how to replicate it at home. As per usual, exact measurements are not required. (Are you catching on yet that I don’t like to be told what to do, so exact measurements sort of drive me bonkers?)

Anyhow, use what you’ve got and enjoy! I usually make a double batch and it still disappears quickly, because it’s that good. This is also one of those great recipes you can make at the last minute when you have unexpected guests and need to spend your time tidying the bathroom rather than preparing a fancy snack.

You will need:

1 c mayo ( I use homemade but it’s not necessary)

1 heaping tablespoon minced green olives

1 heaping tablespoon minced kalamata olives

2 t minced capers

That’s it! Mix all ingredients together in a small bowl and dip fresh warm french bread into it.

Note: I buy these cute little jars of preminced olives specifically so that I can whip this up quickly. If you don’t have those, take a small handful of olives and roughly chop them. When I’ve been out of kalamata olives, I’ve used black olives instead. I’ve also made this without capers when I’ve been out. The point here is that you can still make it even if you don’t have everything on the list. And it’s still fantastic. This will keep in the fridge for about a week, or at least that would be my best guess. Mine has never lasted more than a few days before we devour it. When you make this, be sure to let me know how your family liked it!

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