Green Olive Walnut And Pomegranate Dip Recipes
CRACKED GREEN OLIVE, WALNUT AND POMEGRANATE RELISH
This classic recipe from Paula Wolfert, who picked it up from her friend, the Turkish food journalist Ayfer Unsal, is a versatile relish that can be spooned alongside pork skewers, simply cooked fish or sliced steak. Each ingredient is important to the final relish. Leave one out and it will seem out of balance. A note: Rinse the olives with cool water before you use them, then taste one. If they seem too salty, soak them in lukewarm water for 30 minutes. Drain and rinse again.
Provided by Kim Severson
Categories easy, quick, condiments, appetizer, side dish
Time 15m
Yield 4 to 6 servings as a mezze or side dish
Number Of Ingredients 10
Steps:
- In a bowl, combine all the ingredients and stir to mix well. The relish can be served the same day it is made. However, if covered and refrigerated for 1 to 2 days, it will mature and develop peak flavor. Bring to room temperature before serving.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 592 milligrams, Sugar 4 grams
GREEN OLIVE AND WALNUT DIP
Make and share this Green Olive and Walnut Dip recipe from Food.com.
Provided by mstoen
Categories Free Of...
Time 20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- chop green olives and walnuts (I use food processor).
- add Hellmann's Mayonnaise and Philadelphia Cream Cheese.
- pulse until well blended.
- chill if desired and serve with pita chips, crackers, favorite chip, or bread.
Nutrition Facts : Calories 906.4, Fat 87.9, SaturatedFat 27.9, Cholesterol 140.2, Sodium 1828.6, Carbohydrate 25.3, Fiber 4.2, Sugar 8.5, Protein 12.4
TURKISH WALNUT AND POMEGRANATE DIP
Steps:
- Combine above ingredients in the work bowl of a food processor and puree to a smooth paste. Adjust seasoning with salt and refrigerate for a couple of hours to allow flavors to marry. Serve as a dip with pita bread and cut up vegetables, such as red and yellow peppers, celery and Jerusalem artichokes.
GREEN OLIVE DIP
Olive fans will love this dip. It's cheesy and full of beef and beans. It could even be used as a filling for taco shells. -Beth Dunahay, Lima, Ohio
Provided by Taste of Home
Categories Appetizers
Time 3h30m
Yield 8 cups.
Number Of Ingredients 9
Steps:
- In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink, 5-7 minutes, crumble meat; drain. Transfer to a greased 3-qt. slow cooker. Add the beans, salsa, cheeses and olives. Cover and cook on low 3-4 hours or until cheese is melted, stirring occasionally. Serve with chips.
Nutrition Facts : Calories 96 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 262mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
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