Alfresco Dip
From Whole Foods MarketServes 8 (yields about 3 cups)
Something between pico de gallo and Insalata Caprese, this fresh, flavorful dip might become your new summer favorite. Use fresh oregano or marjoram in place of some of the parsley, if you like.
Ingredients
1 cup pitted green olives
(about 30), drained and chopped
3/4 cup flat-leaf parsley, finely chopped
1/4 cup basil, finely chopped
1 tablespoon lemon juice
1 teaspoon extra-virgin olive oil
1/4-1/2 teaspoon crushed red chile pepper
3 ripe tomatoes (about 1 1/4 pounds), cored, chopped and drained
1/3 cup sour cream
1 (6-ounce) bag crostini
3/4 cup flat-leaf parsley, finely chopped
1/4 cup basil, finely chopped
1 tablespoon lemon juice
1 teaspoon extra-virgin olive oil
1/4-1/2 teaspoon crushed red chile pepper
3 ripe tomatoes (about 1 1/4 pounds), cored, chopped and drained
1/3 cup sour cream
1 (6-ounce) bag crostini
Method
In a large bowl, stir together olives, parsley, basil, lemon juice, oil, chile pepper and tomatoes. Set aside to let flavors meld for 30 minutes; transfer to a serving bowl. Spoon sour cream into the center and serve with crostini for dipping.
