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Mediterranean Bread Dip

A no-cook, 10-minute dip of olives, sun-dried tomatoes and fresh herbs in a bright olive oil dressing — always the first thing to disappear with warm crusty bread.
Print Recipe
Prep Time 10 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Mediterranean

Ingredients
  

  • 1 cup green olives roughly chopped
  • 1 cup Kalamata olives roughly chopped
  • ½ cup oil-packed sun-dried tomatoes drained and chopped
  • 3 green onions thinly sliced
  • ½ cup fresh parsley finely chopped
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon freshly cracked black pepper

Instructions
 

  • Roughly chop the olives and sun-dried tomatoes. Thinly slice the green onions and finely chop the parsley.
  • Add the olives, sun-dried tomatoes, green onions, and parsley to a medium bowl.
  • Pour in the olive oil, red wine vinegar, and lemon juice. Sprinkle in the red pepper flakes and black pepper. Stir until everything is evenly combined.
  • Allow the dip to sit for 20 to 30 minutes before serving so the flavors meld together.

Notes

Serve with warm sourdough or a crusty baguette. Make up to 24 hours ahead and refrigerate covered; let sit at room temperature about 20 minutes and stir before serving.