Alfresco Dip
Serves 8 (yields about 3 cups)
Time 40 min
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.
Special Diets:
Ingredients
- 1 cup pitted green olives (about 30), drained and chopped
- 3/4 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup fresh basil leaves, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon crushed red chile flakes
- 3 ripe tomatoes (about 1 1/4 pounds), cored, chopped and drained
- 1/3 cup sour cream (or vegan sour cream)
- 1 (6.0-ounce) bag crostini
Method
In a large bowl, stir together olives, parsley, basil, lemon juice, oil, chile pepper and tomatoes.
Set aside to let flavors meld for 30 minutes; transfer to a serving bowl.
Spoon sour cream into the center and serve with crostini for dipping.
Nutritional Info:
Per serving: 150 calories (50 from fat), 6g total fat, 1.5g saturated fat, 5mg cholesterol, 310mg sodium, 20g carbohydrates (3g dietary fiber, 3g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup pitted green olives (about 30), drained and chopped
- 3/4 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup fresh basil leaves, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon crushed red chile flakes
- 3 ripe tomatoes (about 1 1/4 pounds), cored, chopped and drained
- 1/3 cup sour cream (or vegan sour cream)
- 1 (6.0-ounce) bag crostini