Eggplant & Red Pepper Dip with Oil-Cured Olives

December  9, 2015
Photo by Cava Grill
Author Notes

Ok, we can barely even call this a recipe. This is for when you have last-minute guests and snack needs are expressed and you just can’t with the boring chips and salsa again.
Here’s how it goes: Top dip with olives and citrus zest, serve with whatever you have for dipping. Entertaining trophy, coming right up. —CAVA

  • Serves 4-6
  • 1 package Cava Eggplant & Red Pepper Dip
  • 1 jar oil-cured olives, halved
  • 1/2 lemon, zested
  • 1 teaspoon aleppo pepper
  • 1/2 teaspoon Himalayan sea salt
  • kohlrabi, radishes & water crackers for serving
In This Recipe
  1. Transfer Eggplant & Red Pepper dip to a serving bowl. Top with a handful of olives and lightly sprinkle with lemon zest, aleppo pepper, and sea salt. Serve with crudite and your favorite crackers for dipping.

See Reviews

See what other Food52ers are saying.