Olive Dip

Olive Dip Recipe

An ideal dip that is perfect for raw veggies
Yield: 8 – 10    Preparation Time: 20 minutes    Cooking Time: 20 minutes
Ideal to serve with cauliflower and raw vegetable crudités


For the crudités:
1 medium head broccoli, cut into bite-size florets
3 medium carrots, cut into sticks
1 medium head cauliflower, cut into bite-size florets
1 pound fingerling potatoes, cut in half lengthwise
1 bunch radishes, ends trimmed and cut in half
4 celery stalks, cut into sticks

For the dip:
1 cup sour cream
1 cup coarsely chopped mixed olives
¼ cup fresh Italian parsley, finely chopped
6 tablespoons mayonnaise
2 medium garlic cloves, minced
5 teaspoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon salt

Recipe Instructions

Cook the potatoes.
Bring some heavily salted water to the boil over a high heat. Add the potatoes and cook for about 8 minutes until tender. Remove the potatoes with a slotted spoon and place on a baking sheet in a single layer.

Cook the remaining vegetables.
Return the same water to the boil and add the cauliflower. Cook for about 2 minutes until just tender and place on the baking sheet with the potatoes. Bring the water to the boil again and add the broccoli. Cook the broccoli for 2 minutes, drain and spread out on the baking sheet with the potatoes and the cauliflower.

Make the dip.
Mix together all the ingredients until well incorporated and season to taste. Transfer the dip to a serving bowl and serve with the vegetables.