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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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July 1, 2011

BOTW: Alfresco Dip

The Fourth of July weekend is all about Old Glory, backyard barbecues, hometown parades, fireworks, warm weather and spending time with friends.  But let's face it, the food is 3/4's of all the fun.....at least it is for me.

My 'Best of the Web' for this week is a little something I found on the Whole Foods website.  Something that would be perfect for any backyard barbecue.  It's fresh, healthy and with lots of flavor.

Alfresco Dip












All you need to do to enjoy this bowl of fun is..........
Ingredients:

1 cup pitted green olives (about 30), drained and chopped
3/4 cup flat-leaf parsley, finely chopped {or use fresh oregano or marjoram instead}
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 {the light version if you prefer}
1 (6-ounce) bag crostini {or toast your own!}

Directions:

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.

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. ~Whole Foods
Serves 8 (yields about 3 cups)

Photo and recipe by Whole Foods

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