Pomegranate, olive and Walnut dip
Ready In 25 MINUTES
Serves 2
Ingredients
- 1/2 cup walnuts
- 2 cups pitted briny green olives, finely chopped
- 1/2 cup pomegranate seeds
- 3 tablespoons Pomegranate & Fig Infused Balsamic
- 3 tablespoons finely chopped tarragon
- 3 tablespoons Orange & Mandarin Infused Olive Oil
- 1 tablespoon Red Wine Vinegar
- Salt
- Pepper
Method
- Preheat the oven to 375°.
- Spread the walnuts in a pie plate and bake until toasted, 10 minutes.
- Let cool, then finely chop them.
- In a bowl, mix the walnuts with the remaining ingredients and season with salt and pepper.
SERVE with pitta
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