This loaded olive oil dip combines rich olive oil with white balsamic vinegar, chopped dates, olives, sun-dried tomatoes, and feta to make a great dip for your favorite crusty bread.
Ingredients
- 0.33 cups olive oil
- 3 tablespoons white balsamic vinegar
- 2 tablespoons sun-dried tomatoes in oil
- 1 fresh fresh
- 4 olives
- 3 tablespoons fresh thyme
- 3 tablespoons feta
- black pepper
Instructions
-
1
Gather all ingredients.
-
2
Pour oil and balsamic vinegar into a shallow dish. Use a spoon or a chopstick to mix well.
-
3
Position sun-dried tomatoes, olives, and dates on different sides of the shallow dish. Sprinkle with thyme; top with feta and cracked pepper. Serve with crusty bread.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Sweet Dark Cherry Cobbler
You can try several variations of this sweet dark cherry cobbler recipe, like using blueberries instead of cherries. Serve it warm with ice cream.
Halloween Mummy Cookies
These coated chocolate cookies are frightfully delicious! They have been a long-time favorite in our house during the Halloween season. I found this years ago published in the local newspaper. I still have the clipping, but cannot give credit to its creator/author, as none was printed in the article. Great family-time baking project; the kids love to help form the chilled dough into the mummy shapes, with clean hands, of course! Great for Halloween, but we also use this dough for Xmas candy cane and wreath-shaped cookies, too. Have fun!
Dutch Apple Baby
No fresh milk? Don't despair! This quick and easy variation of the classic Dutch Baby pancake features ingredients you probably have in your pantry.