Macadamia And Olive Dip
A creamy, nutty twist on the classic Mediterranean spread—perfect for grazing boards, crostini, or entertaining with flair.
This is a quickie…in the best sense of the word. Pretty impressive on home made baguette toasted with EVOO on a hot grill. Top with a little cheese of choice and you are rocking and grilling. Of course, also fantastic as a straight dairy free dip, with crackers or chips of choice.
You can use any nuts of choice or seeds if there are nut allergies in your household.
Make sure you check out our other dips and spreads to make snackery easy:
Need
- 1-2 cloves garlic
- 50 Grams sun dried tomatoes
- 50 Grams kalamata olives, pitted
- 50 Grams macadamias roasted and salted BUY
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 20 Grams balsamic vinegar
- pink salt flakes if needed (depends on your olives) BUY
Do
- 1
Place all ingredients into Thermomix bowl and blend 6 sec/speed 6. Scrape down and reblend until happy with consistency.
- 2
Serve on toasted crostini or with crackers and a little shaved parmesan or creamy feta on top.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
