Eggplant & Red Pepper Dip with Oil-Cured Olives

December 9, 2015
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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.

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
  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.

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