Alfresco Dip


1 cup pitted green olives (about 30), drained and chopped
3/4 cup flat-leaf parsley, finely chopped
1/4 cup basil, finely chopped
1 tablespoon lemon juice
1 teaspoon extra-virgin olive oil
1/4-1/2 teaspoon crushed red chile pepper
3 ripe tomatoes (about 1 1/4 pounds), cored, chopped and drained
1/3 cup sour cream
1 (6-ounce) bag crostini


Something Between Pico De Gallo And Insalata Caprese, This Fresh, Flavorful Dip Might Become Your New Summer Favorite. Use Fresh Oregano Or Marjoram In Place Of Some Of The Parsley, If You Like.

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