By Easton Gilowski
There's a reason this dip shows up at every one of my summer get-togethers — it takes ten minutes, needs zero cooking, and disappears faster than anything else on the table. It's the kind of recipe we keep coming back to when people are coming over, and I don't want to spend the afternoon in the kitchen.
Briny Kalamata olives, sun-dried tomatoes, and crumbled goat feta swim in good extra virgin olive oil, brightened with lemon, garlic, and a mix of fresh and dried herbs. A little balsamic vinegar and a pinch of red pepper flakes round it out with just enough acidity and heat to keep you coming back for more.
This one's best made right before guests arrive. Set it out in a shallow dish with warm sourdough, a torn baguette, focaccia, or good crackers, and let everyone dig in.
Ingredients
- ½ cup high-quality extra virgin olive oil
- 2 tbsp balsamic vinegar
- ½ cup Kalamata olives, chopped
- ½ cup sun-dried tomatoes, chopped
- ¼ cup finely chopped parsley and cilantro
- ½ cup goat feta, crumbled
- Juice of ½ lemon
- 2 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
- ¼ tsp red pepper flakes (optional)
- 1 tsp Eversio 3 Mushroom Blend
- Sea salt and freshly cracked black pepper, to taste
Directions
Combine the ingredients: Add the olive oil, balsamic vinegar, Kalamata olives, sun-dried tomatoes, parsley, cilantro, goat feta, lemon juice, garlic, oregano, basil, thyme, red pepper flakes (if using), and Eversio 3 Mushroom Blend to a shallow serving dish.
Stir to combine: Stir gently until combined.
Season to taste: Season with sea salt and freshly cracked black pepper.
Serve: Serve immediately with warm sourdough, fresh baguette, focaccia, or your favorite crackers, and enjoy.
Notes: Best served immediately at room temperature. Leftovers keep in the fridge for up to 2 days — bring back to room temp before serving.
