Olive Dip

Leah's Kitchen's Note:

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

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Serves: 4

Yield: 1.5 cups

• 2 cups green olives , pitted and washed to remove salt
• ½ 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 tomato , finely chopped
• 1 tablespoon olive oil

Directions:

1. 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.
2. Place in a flat serving dish and refrigerate for 1 hour.
3. Then spread the tomato pieces on top,and drizzle with olive oil before serving.
4. Enjoy!

Reviews

[Dr. Jenny]

This recipe was liked, but was not loved, and I had quite a bit of it left over after my party. In reading another reviewer's comments, I am wondering if it was the type of olives I used? I used Picholine olives, which I thought should have been fine. I don't know. I served with pita chips.

[Chef #867861]

This is a really nice dip recipe and will be keeping it. The first time I made it it turned out really good, but the second time I used some cheap olives and it came out pretty terrible, overly salty even though I had rinsed them. So make sure to use good olives.

[Jamilah's Kitchen]

This was a very nice dip. Eating Mezze is my favorite and I like hummus with olive so this was a really good idea with the tahini. We ate with chips for a late snack. I used a spicy olive mix. I loved all the ingredients. Will make again. Thanks Leah. Made for Ramadan Tag 2010.