Green Olive Walnut And Pomegranate Dip Recipes

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CRACKED GREEN OLIVE, WALNUT AND POMEGRANATE RELISH



Cracked Green Olive, Walnut and Pomegranate Relish image

This classic recipe from Paula Wolfert, who picked it up from her friend, the Turkish food journalist Ayfer Unsal, is a versatile relish that can be spooned alongside pork skewers, simply cooked fish or sliced steak. Each ingredient is important to the final relish. Leave one out and it will seem out of balance. A note: Rinse the olives with cool water before you use them, then taste one. If they seem too salty, soak them in lukewarm water for 30 minutes. Drain and rinse again.

Provided by Kim Severson

Categories     easy, quick, condiments, appetizer, side dish

Time 15m

Yield 4 to 6 servings as a mezze or side dish

Number Of Ingredients 10

8 ounces cracked green olives, pitted, rinsed and coarsely chopped
2 tablespoons extra-virgin olive oil
3/4 cup walnuts, finely chopped by hand
2 green onions, white and light green parts, minced
1/4 cup chopped fresh flat-leaf parsley
1/8 teaspoon mild red pepper flakes, preferably Aleppo or Marash, or more to taste
2 teaspoons pomegranate concentrate or molasses
1 tablespoon fresh lemon juice
Flaky sea salt and freshly ground black pepper
1/2 cup fresh or thawed frozen pomegranate seeds

Steps:

  • In a bowl, combine all the ingredients and stir to mix well. The relish can be served the same day it is made. However, if covered and refrigerated for 1 to 2 days, it will mature and develop peak flavor. Bring to room temperature before serving.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 592 milligrams, Sugar 4 grams

RED PEPPER DIP WITH WALNUTS AND POMEGRANATE



Red Pepper Dip With Walnuts And Pomegranate image

This dish, called muhammara, is a beautiful coarse purée of roasted red peppers, chilies, walnuts, garlic and pomegranate molasses.

Provided by Amanda Hesser

Categories     dinner, weekday, main course

Time 30m

Yield about 3 cups

Number Of Ingredients 11

2 1/2 pounds red bell peppers
1 small hot chili, like Fresno or hot Hungarian
1 1/2 cups walnuts, coarsely ground
1/2 cup crumbled wheat crackers
1 tablespoon freshly squeezed lemon juice
2 tablespoons pomegranate molasses, more to taste (see note)
1/2 teaspoon ground cumin, more for garnish
3/4 teaspoon salt
1/2 teaspoon sugar
2 tablespoons olive oil, more for garnish
8 pita breads

Steps:

  • Roast peppers and chili over a gas burner or under a broiler, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam for 10 minutes. Rub off skins; slit peppers open and remove stems, membranes and seeds. Spread peppers, smooth side up, on a paper towel and let drain for 10 minutes.
  • In a food processor, grind walnuts and crackers with lemon juice, pomegranate molasses, cumin, salt and sugar until smooth. Add bell peppers and process until puréed and creamy. With machine on, add olive oil in a thin stream. Add chili to taste. If paste is too thick, thin with 1 to 2 tablespoons water. Refrigerate overnight.
  • To serve, let dip come to room temperature and sprinkle with cumin and olive oil. Toast pitas in a 350-degree oven, and cut into triangles. Serve with dip.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 13 grams, Carbohydrate 59 grams, Fat 16 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 688 milligrams, Sugar 16 grams, TransFat 0 grams

GREEN OLIVE AND WALNUT DIP



Green Olive and Walnut Dip image

Make and share this Green Olive and Walnut Dip recipe from Food.com.

Provided by mstoen

Categories     Free Of...

Time 20m

Yield 2 cups

Number Of Ingredients 4

1 cup chopped green olives
1/2 cup chopped walnuts
1/2 cup Hellmann's mayonnaise
1 (8 ounce) package Philadelphia Cream Cheese

Steps:

  • chop green olives and walnuts (I use food processor).
  • add Hellmann's Mayonnaise and Philadelphia Cream Cheese.
  • pulse until well blended.
  • chill if desired and serve with pita chips, crackers, favorite chip, or bread.

Nutrition Facts : Calories 906.4, Fat 87.9, SaturatedFat 27.9, Cholesterol 140.2, Sodium 1828.6, Carbohydrate 25.3, Fiber 4.2, Sugar 8.5, Protein 12.4

GREEN OLIVE DIP



Green Olive Dip image

Olive fans will love this dip. It's cheesy and full of beef and beans. It could even be used as a filling for taco shells. -Beth Dunahay, Lima, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 3h30m

Yield 8 cups.

Number Of Ingredients 9

1 pound ground beef
1 medium sweet red pepper, chopped
1 small onion, chopped
1 can (16 ounces) refried beans
1 jar (16 ounces) mild salsa
2 cups shredded part-skim mozzarella cheese
2 cups shredded cheddar cheese
1 jar (5-3/4 ounces) sliced green olives with pimientos, drained
Tortilla chips

Steps:

  • In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink, 5-7 minutes, crumble meat; drain. Transfer to a greased 3-qt. slow cooker. Add the beans, salsa, cheeses and olives. Cover and cook on low 3-4 hours or until cheese is melted, stirring occasionally. Serve with chips.

Nutrition Facts : Calories 96 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 262mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

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