Alfresco Dip

Serves 8 (yields about 3 cups)
Time 40 min
Alfresco Dip

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:

VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    1 cuppitted green olives (about 30), drained and chopped
    3/4 cupfresh flat-leaf parsley, finely chopped
    1/4 cupfresh basil leaves, finely chopped
    1 tablespoonlemon juice
    1 teaspoonextra-virgin olive oil
    1/4 teaspooncrushed red chile flakes
    3ripe tomatoes (about 1 1/4 pounds), cored, chopped and drained
    1/3 cupsour cream (or vegan sour cream)
    1 (6-ounce)bag crostini

Exclusively for Prime members in select ZIP codes.

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

Serving Size

Calories

150

Total Fat

6g

Saturated Fat

1.5g

Cholesterol

5mg

Sodium

310mg

Total Carbohydrate

20g

Dietary Fiber

3g

Total Sugars

3g

Protein

3g

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. See our Terms of Service.