YUMO! I love this recipe. Now you can use it in many ways but this is my favorite way. I like to take Endive, cut the botttom off so all the leaves open up like little cups or boats lol and rinse them very well. I then take this olive and tomato recipe and stuff them with it. It is so delicious and cuts through the bitterness with the sweetness of tomatoes!
IN A BLENDER OR FOOD PROCESSOR
1 can medium to large Black Olives Pitted
5-6 Sun Dried Tomatoes
1 – 2 cloves of garlic -DEPENDING on how much you love garlic
A SQUEEZE OF LEMON
START BLENDING AND DRIZZLING THE OLIVE OIL IN- MAYBE 1/8-1/4 cup depending on how you like it. You want it to be loose but not too loose-like a dip consistency is good.
TASTE IT— make sure you have enough salt and pepper and if you want more tomato add more or black olives. This is when YOUR taste comes into play!!!
When happy with flavor add to your Endive leaves (as if adding peanut butter to celery)
I like to put the dip in refrigerator to chill – it doesn’t matter whether you have already put in endive leaves or not. Just cover them or put in plastic container with lid.
-YOU CAN SPREAD ON CRUSTY BREAD THAT HAS BEEN TOASTED AND EAT IT!
-YOU CAN USE AS A MAYO OR DRESSING ON YOUR SANDWICH
-YOU CAN ADJUST MORE OLIVES OR MORE SUN DRIED TOMATOES DEPENDING ON YOUR TASTE!
-IF YOU DO NOT HAVE SUN DRIED TOMATOES IN OIL-I ALWAYS HAVE THEM SITTING AROUND) AND YOU HAVE DRY JUST RECONSTITUTE THEM IN HOT WATER AND EVEN USE SOME OF THAT LIQUID BEFORE YOU BLEND TOGETHER!
-YOU CAN ADD BASIL OR THYME IF YOU WOULD LIKE
-SOME PEOPLE LOVE ANCHOVIES IN IT TOO!
-USE IN ANY VEGGIE YOU LIKE- CELERY, PEPPER, DIP VEGGIES IN IT!