Olive dip
Ready for a taste of the Mediterranean? Made with briny olives, garlic, and capers, this easy-to-prepare spread will level up your charcuterie board while offering a taste of the sun-soaked coast. It’s easy to make, easy to store, and sure to impress at your next dinner party.
Ingredients
Calories:
1265
Protein:
12
g
- .25 cups pumpkin seeds
- 2.0 cups pitted green olives
- 1.0 cups pitted black olives
- .5 cups capers
- 1.0 cups jarred sweet bell peppers
- 1 large lemon
- 1.0 tbsp. minced garlic
- 3.0 tbsp. olive oil
Preparation
- Preheat and prep: Preheat the oven to 350°F and prepare a baking sheet.
- Roast: Spread the pumpkin seeds on the baking sheet and roast for 15 minutes, tossing every 5 minutes.
- Combine: In a large bowl, mix the roasted pumpkin seeds, green and black olives, capers, sweet bell peppers, lemon juice, garlic, and olive oil. Stir until well combined.
- Taste and adjust: Adjust the seasonings as needed.
- Store: Pour into an airtight jar and refrigerate until ready to use.
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