Green Olive Dip (Maazat Zaytoon)

"From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Palestine and Jordan regions."
 
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photo by Susiecat too photo by Susiecat too
photo by Susiecat too
Ready In:
1hr 10mins
Ingredients:
8
Serves:
6-8
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ingredients

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directions

  • Place all ingredients except tomatoes and olive oil in a blender and blend until smooth.
  • Spread on a serving platter and refrigerate for 1 hour.
  • Garnish with tomato pieces, sprinkle with oil, and serve.

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Reviews

  1. This is probably the best dip I have ever had and easy to prepare - it was a crowd pleaser - Excellent!
     
  2. This is fabulous. I added a tiny bit of smoked paprika, and left off the tomato only because my garden has no ripe ones right now. :-( This was soooo good. We scooped it up with our bread and talked about using it to toss with pasta, too. I can think of lots of ways this would be good -- as a spread on a veggie sandwich, layered in a 7-layer chip dip, the possibilities keep going! Thanks, Engrossed!
     
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RECIPE SUBMITTED BY

I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
 
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