Wednesday, January 26, 2005

Warm garlic dipping sauce with olives

Great for dipping veggies (now that I'm trying to eat healthy and increase my daily vegetable intake).

2 cups olives, drained
2/3 cup white wine
2 cloves of garlic, slivered
3 tablespoons parsley, minced
1/4 cup extra virgin olive oil

I. In a baking dish arrange olives, pour white wine and 2 tablespoons of olive oil. Cover with foil and bake for 45 minutes.

II. In the food processor, combine all remaining ingredients to form a paste.

III. Take olives out of the oven and while still hot, add them to the garlic paste. Add freshly ground black pepper to taste.

IV. Marinate olives in garlic dip overnight.

V. Serve at room temperature with vegetables (carrot, celery, broccoli, etc.) as a dip and ENJOY!

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