Green Olive, Walnut And Pomegranate Dip Recipe

Cooking Directions

• STEP 1.In a food processor, combine green olives, walnuts, garlic, lemon juice, olive oil, and spices. Pulse until well combined.
• STEP 2.Transfer the mixture to a bowl and stir in the pomegranate seeds and chopped herbs.
• STEP 3.Refrigerate the dip for at least 1 hour to allow the flavors to meld together.

Cooking Tips

• For a smoother dip, remove the pits from the olives before processing.
• Add a pinch of red pepper flakes for a spicy kick.
• Leftover dip can be stored in an airtight container in the refrigerator for up to 5 days.

Storage and Serving

• Serve the dip chilled or at room temperature.
• Garnish with additional pomegranate seeds and chopped herbs before serving.
• The dip can be served with toasted pita bread, vegetable crudités, or crackers.