In our post about making healthy substitutions, we talked about switching out cream-based vegetable dips and butter on bread for olive oil dressings. Below is a recipe from Real Simple (with my modifications) for fresh vegetable dip that’s so fast and easy, washing and chopping the vegetables will be the longest task. It smells, tastes, and looks amazing at parties.
I also get a cheap glass dressing bottle with a vented pourer from a craft store or Bed, Bath, & Beyond and funnel everything into it. Pour it out, heat it in the microwave for 30 seconds, and you have a warm, healthy dip for whole grain bread and veggies any time. Or you can sprinkle it onto a salad – it quickly becomes addictive.
1/2 cup green olives
1/2 cup extra-virgin olive oil
6 garlic cloves
1/4 teaspoon red pepper flakes
6 sprigs fresh thyme
1/4 teaspoon kosher salt
Any vegetables and/or bread of your choice for dipping
1. Dice the fresh garlic into very small pieces. Break sprigs of thyme if they’re too long for your container. Cut the olives into halves.
2. In a medium saucepan, combine the olives, oil, garlic, red pepper flakes, thyme, and salt.
3. Cook over medium heat, gently stirring until warm, about 2-5 minutes. Transfer to a bowl and serve with broccoli florets, fennel wedges, carrot sticks, and radishes.