5.01

Vegan Olive Dip

Vegan Olive Dip

An easy Vegan Olive Dip recipe that tastes amazing made with kalamata olives, perfect to eat with crackers or served as a sandwich spread.

Vegan Olive Dip

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

This Vegan Olive Dip is one of my favorite dips that I love to eat with crackers or serve as a sandwich spread, it is full of flavors and comes together quickly. It is perfect to serve this holiday season with my Vegan Cheddar Cheese and my Spinach Artichoke Dip. Vegan Olive Dip will definitely be a crowd pleaser.

Vegan Olive Dip

How To Make Vegan Olive Dip

It is one of the easiest dips that you can make, all you need is to add the ingredients to a food processor and whip up this delicious dip. I used kalamata olives from Trader Joes, but you can use any black olives.

First I made a creamy spread with cashews, then I added the olives, you can pulse if you want a chunkier dip. I'm a huge lover of black olives or the sun-ripened green ones.

I personally don't like the green olives that have been picked when green. There is a huge difference in the taste of green olives that are picked green versus the variety that is green in color yet sun-ripened and black olives. Black olives and sun-ripened green olives are less bitter than green olives. You can find sun-riped green olives here.

For a nut-free dip, replace the cashews with sunflower or pumpkins seeds or vegan cream cheese will be great!

Vegan Olive Dip

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Per portion
Energy:
189 kcal / 790 kJ

Ingredients

For: 8 servings
Preparation:
10 min
Ready in:
10 min

Instructions

  1. Place cashews, lemon juice, yeast flakes, garlic, and salt in a food processor and process until smooth, scraping down the sides. Add olives and process to your favorite texture.

Notes

Vegan Olive Dip

Please Leave a Comment and a Rating

Rating

2 Comments
  1. Barbara
    January 21, 2018

    5.03

    Yummmm love olives?

    • Michelle Blackwood
      January 21, 2018

      Awesome, thank you Barbara!