The flavour of this dip is very intense so you need to be an olive lover in order to enjoy it! Olives are a staple of the Mediterranean diet and are linked with a range of health benefits including helping to reduce inflammation in the body and protecting against heart disease.
OLIVE, ROSEMARY AND SUN-DRIED TOMATO DIP
MAKES: 1 1/2 cups of dip
INGREDIENTS
- 1 cup of olives (rinsed and allowed to soak in fresh water for a while then rinsed again)
- 1/2 cup of cashews (soaked)
- 1/4 cup sun-dried tomatoes
- 1/2 cup of water (approx.-may need more)
- 2 TB lemon juice
- 2 TB olive oil
- 2 TB fresh chopped rosemary
METHOD
- Drain and rinse olives several times.
- Place all ingredients in blender.
- Add water gradually blending on high until you have the consistency you desire ie smooth or chunky.
- Serve with vegetable crudites or cracker biscuits of your choice.
Note: The flavour of this dip will no doubt change according to the brand of olives and sun-dried tomatoes that you choose. I used Sandhurst Black Kalamata Olives and Select Sun-Dried Tomatoes. They were the best products that I could find without any added nasties.
