simple black olive and caper dip

http://calgaryavansino.com/recipes/simple-black-olive-and-caper-dip/

  • Serves

    makes 2-3 servings

  • Preparation Time

    5-7 minutes

Ingredients

  • 150g black kalamata olives, pitted (plus extra to serve)
  • 2 tbsp capers, rinsed
  • Small handful fresh flat leaf parsley - no stems
  • 3 tbsp ricotta cheese
  • 1 tbsp lemon juice
  • 1 and 1/2 tbsp extra virgin olive oil
  • Salt and pepper, to season
  • 1 and 1/4 cups black kalamata olives, pitted (plus extra to serve)
  • 2 tbsp capers, rinsed
  • Small handful fresh flat leaf parsley - no stems
  • 3 tbsp ricotta cheese
  • 1 tbsp lemon juice
  • 1 and 1/2 tbsp extra virgin olive oil
  • Salt and pepper, to season
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This simple black olive and caper dip transports you to the Mediterranean within minutes (that’s as long as it takes to make it!). So delicious with a big bowl of crudités or some whole-grain or flax crackers. Make it for guests or as an afternoon, post work/school snack. 

Place everything together in a large bowl and blitz with a hand mixer.

Taste the mix and season with salt and pepper, keeping in mind that olives are already salty. At this point you may want to add a little extra lemon juice too.

Decant to your serving dish, scattering with a couple of chopped olives. This dip is also delicious with crudités if you don’t have any crackers to hand.