Sun-Dried Tomato & Kalamata Olive Dip

We’re in the final stretch of July, the last ten days before we flip the page in our calendars and face August. So while we have this last week and a half, let’s enjoy it and collectively have our tastes of summer. What do you think of as “summer food”? Personally, I’d have to say olives and sun-dried tomatoes.

This Sun-Dried Tomato & Kalamata Olive Dip is a perfect way to have a quick and easy start to a summer meal, especially with crunchy breads or pita chips!

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I’ll be completely honest. This is actually a precursor to tomorrow’s recipe, which will be a full meal with an Italian-influenceโ€”perfect timing for my upcoming trip to New York City!

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Sun-Dried Tomato & Kalamata Olive Spread

  • 1/4 cup oil-packed sun-dried tomatoes
  • 1/4 cup pitted Kalamata olives
  • 1 tablespoon extra virgin olive oil (plus a little extra for drizzling)

Combine the sun-dried tomatoes, olives, and the extra virgin olive oil in a food processor. Process until finely purรฉed. Place the mixture on a plate and drizzle with extra virgin olive oil. Stir well until mixture is no longer paste-like. Combine well with the oil. Serve with pita, crackers, or bread. (We highly recommend parmesan-crusted crisps!)

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2 Comments

  1. Nisha says:

    This recipe looks amazing!!! Will definitely be making this for my next dinner party. I’m sure some garlic in here would be great too. love your recipes, thanks for sharing!!

    Like

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