This black olive dip is a creamy, make-ahead appetizer, the low carb cousin of a Provencal tapenade, blended in a food processor at about 2 grams of net carbs. It comes together in one push of a button and only gets better over a couple of days in the fridge.
I'm preparing for my Thanksgiving Take Two this weekend and before I start playing with the bird I figured I might as well get some of the smaller preps done first. I have decided to make a small appetizer of a black olive dip. The great thing about this dip is that I can make it a couple of days ahead and it will just get better everyday. Simply place all your ingredients into a food processor and push go. That's it! With any party you must have a few simple Low Carb appetizers and this is the perfect dip to start with.
A creamy take on tapenade
Olive dips have a famous ancestor. Tapenade is the Provencal olive spread from Marseille, pureed olives with capers and anchovies, and its name comes from tapen, the Provencal word for capers. The catch with a classic tapenade is that it reads salty and oily. This version solves that by blending the olives with cream cheese, which tames the brine into something rich and spreadable, with pine nuts for a little body. Pulse it rather than puree it so it keeps some texture, and make it a day ahead, since the flavor settles and deepens overnight.
What to scoop it with
Skip the crackers and let low-carb dippers do the work. Sliced zucchini and cucumber are fresh and crunchy, and a sturdy salami chip holds a heavy scoop without snapping, which is exactly what a soft dip wants. A few parmesan crisps on the same board give a second crunch. It anchors the party spread in my low carb snacks guide.
Sources
USDA FoodData Central, nutrient references for black olives, cream cheese, and pine nuts.
Sugarfreechic test kitchen, low-carb appetizer notes.
