Easy sundried tomato and olive dip
There is a party in my mouth and you are all invited!
Okay, well maybe that is a tad extreme but I have been on an adventure with this recipe all day. I woke up with an idea for a new dip recipe floating in my head. By the time lunch came around I just knew that I had to try it out and see if the new dip recipe I had dancing in my brain would work. Caution was thrown to the wind and I decided to have a crisps and dips lunch.
I was aiming for a creamy dip recipe but I didn’t want to go the normal onion or spinach dip path. Instead, I thought that mixing together some Italian themed ingredients was the way to go. I knew that I wanted sundried tomatoes to be a key feature to the new dip recipe and that I wanted to use low fat cream cheese as the base.
A good rummage in the fridge helped be bring my plan together. You can’t have something Italian without garlic. So, a few cloves had to go into the dip recipe. Then, I thought that throwing some green olives could add a nice hint of salty depth to the dip. Lastly, I threw in some lemon juice and zest in an attempt to lift the whole flavour of the low fat dip.
The results of the dip experiment? Yummy! All of the fresh flavours work very well together and make the taste buds pops. Plus, the light cream cheese means all the lovely creamy dip texture is there without nearly as much fat as you would think. Perhaps best of all, it takes a total of 30 seconds in the mini chopper to make!
Easy Sundried Tomato and Olive Dip
East sundried tomato and olive dip
Ingredients:
1 cloves garlic, minced
25 grams pitted green olives
50 grams sundried tomatoes in oil, drained but leave a bit of the oil clinging
200 grams light cream cheese
1 teaspoon lemon juice
zest of half a lemon
Directions:
1. Put all the ingredients into a mini chopper or food processor and use the pulse setting for about 30 seconds until everything is mixed up but there is still a bit of texture to the tomatoes.
2. Get the crisps and enjoy! It would probably be really yummy spread on a bagel too.
Serves: 4
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What a great dip – most of those ingredients tend to lurk frequently in my fridge so will be made and eaten very soon! Mmm olives, am thinking about it now and wishing I could just eat olives for dinner rather than the curry we are actually having tonight…
Comment by anne — March 26, 2010 @ 8:42 pm
Olives are so addictive! There should be a street value on them..lol
Comment by Sarah Jayne — March 26, 2010 @ 10:09 pm
This dip looks wonderful. I have cream cheese and olives…hmm?
Comment by Stella — March 27, 2010 @ 3:54 am