Green Olive Dip Maazat Zaytoon Recipes
GREEN OLIVE DIP (MAAZAT ZAYTOON)
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Palestine and Jordan regions.
Provided by Engrossed
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
ARTICHOKE AND GREEN OLIVE DIP
Make and share this Artichoke and Green Olive Dip recipe from Food.com.
Provided by Ceezie
Categories < 15 Mins
Time 5m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Drain artichoke hearts and rinse in cool water.
- Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic.
- Puree until smooth, 2 to 3 minutes.
- Transfer to a bowl and stir in green olives.
- Season with pepper to taste.
- Chill at least 2 hours.
- Before serving, stir in the chopped parsley.
CHEEZY GREEN OLIVE DIP
A dip/spread with a bit of a bite, thanks to the green olives. If you're an olive fan, add even more. Prep time includes lots of chilling time.
Provided by Lennie
Categories Spreads
Time 3h
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine cheeses, Worcestershire sauce and garlic salt in a small bowl; beat until smooth.
- You could also do this in a food processor.
- Stir in the chopped olives; pulse in lightly if using food processor.
- Pack into a small serving bowl and refrigerate for at least 2 hours to let flavours blend.
- Garnish with additional sliced green olives if you wish and serve with an assortment of crackers and raw veggies.
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