Briny Kalamata Olive Dip

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We celebrated Gv's 1st birthday last weekend and held a low-key get-together at a nearby park.  Every party (no matter how small) needs a good theme and since Gv doesn't have an opinion on these things yet, I went with my favorite motif of rainbows.

There was one recipe that I was commanded to get up here right away - Briny Kalamata Olive Dip!  (I discovered this while trying to come up with something that would fulfill the purple requirement in the dip category)

I have to admit, this dip was a little too salty for me, even though it was definitely tasty.  I was happy to discover the saltiness was toned down a bit after an overnight stay in the refrigerator, but I still could only really handle it with bread as my choice of dipper.

What You Need:

2 1/2 cups of drained kalamata olives (I'm thinking plain black olives would be good, too)

2 (or more) cloves of garlic

1/3 cup Parmesan cheese

Possibly 1-2 Tablespoons of olive oil

What You Do:

1.  This is so simple, it's ridiculous.  Dump the olives, garlic, and cheese in a Ninja and blend.  If you need to thin it out (I didn't, my olives were oily enough), then add some olive oil, a Tablespoon at a time. 

2.  Besides bread, you might enjoy this dip with an assortment of veggies, tortilla chips, or some pita pieces.

I'll be anxious to hear what you think about the saltiness, if you try it.  Please leave a comment or email me at lisahealy (at) outlook (dot) com.

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