Green Olive Dip Recipe

Description

This vibrant and creamy Green Olive Dip is a Mediterranean-inspired blend of briny green olives, smooth chickpeas, fresh lemon, garlic, herbs, and olive oil. It’s savory, zesty, and rich — perfect for spreading on bread, serving with crackers, dipping vegetables, or pairing with grilled meats. Ready in minutes and packed with flavor, this dip is ideal for parties, mezze platters, or a healthy snack.

🥣 Ingredients

• 1 ½ cups green olives (pitted, chopped)
• 1 can (15 oz / 425 g) chickpeas (drained & rinsed)
• ¼ cup extra virgin olive oil (plus extra for drizzling)
• 2 tbsp lemon juice (freshly squeezed)
• 2 cloves garlic (minced)
• ¼ cup fresh parsley (chopped)
• 2 tbsp roasted red peppers (finely chopped, optional but recommended)
• 1–2 tbsp tahini (optional for creamier texture)
• ½ tsp cumin powder
• Salt & black pepper to taste

For garnish:
Whole green olives, chopped red pepper, parsley, and olive oil drizzle.

🍴 Instructions

1. Prepare the chickpeas:
   Pat dry with a towel to reduce excess moisture.
2. Blend the base:
   In a food processor, add:
   • Chickpeas
   • Lemon juice
   • Olive oil
   • Garlic
   • Cumin
   • (Optional) Tahini

   Pulse until mostly smooth.

3. Fold in flavor:
   Add chopped green olives, parsley, and roasted red peppers.
   Pulse 2–3 times only to combine — you want some texture.
4. Season:
   Taste and adjust lemon, salt, or olive oil.
5. Serve:
   Transfer to a bowl or jar.
   Garnish with whole olives, herbs, red pepper, and a generous drizzle of olive oil.
6. Chill (optional):
   Refrigerate 30 minutes before serving for the flavors to deepen.

👨‍👩‍👧‍👦 Servings

Makes 6 servings
(About 1 ½ cups of dip)

🔢 Nutritional Info (per serving)

Approximate values:

• Calories: 145
• Protein: 4 g
• Fat: 11 g
• Carbs: 9 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: Depends on olives (moderate–high)

⭐ Notes

• For a smoother dip → blend longer and add 1–2 tbsp water or more olive oil.
• For chunkier dip → fold chopped olives by hand.
• Use good-quality brined olives for best flavor.
• If you want the green color brighter, add a handful of parsley or spinach.

💡 Tips

• Roasted garlic makes it sweeter and more mild.
• Add chili flakes for heat.
• For a richer dip, add 2 tbsp Greek yogurt.
• Keeps well for 3–4 days in the fridge.
• Serve with pita bread, toasted baguette, crackers, or veggie sticks.

💚 Health Benefits

• Olives provide healthy monounsaturated fats good for heart health.
• Chickpeas offer plant-based protein and fiber.
• Olive oil adds anti-inflammatory antioxidants.
• Low in sugar, nutritious, and Mediterranean-diet friendly.
• Great as a healthy snack replacement for creamy, high-calorie dips.

❓ Q/A Section

Q: Can I freeze this dip?

Yes — freeze up to 2 months, but olive oil may separate slightly. Stir when thawed.

Q: Can I make it without chickpeas?

Yes — substitute with white beans, like cannellini.

Q: Are black olives okay instead of green?

You can, but the flavor will be less bright and more earthy.

Q: What type of olives are best?

Castelvetrano, Manzanilla, or Halkidiki green olives work best.

Q: Can I make it spicy?

Yes — add red chili flakes, jalapeños, or harissa paste.