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Green olive, lentil and mastiha dip

Green olive, lentil and mastiha dip

Ingridients for 10 servings

  • ½ cup blanched almonds
  • 2 garlic cloves, minced
  • ½ tsp Mastic crystals, crushed
  • 2 ½ cups green olives, pitted and finely chopped
  • ½ cup cooked lentils, drained
  • zest of 1 lemon
  • ¼ cup finely chopped parsley or fresh cilantro
  • salt and freshly ground white pepper
  • 2 tbsp extra virgin olive oil
  • 2 Belgian endive heads, cleaned and separated into leaves (about 20)
  • chopped parsley for garnish
  • salt and pepper






















Cooking instructions

  1. Grind the almonds and garlic in a food processor (blender) and place them in a bowl.
  2. Add the olives, mastiha and lentils, mix well. Combine the lemon zest, parsley or cilantro, salt, and pepper, along with the olive oil, and stir to combine all the ingredients.
  3. Place a heaping tablespoon of the dip onto each endive leaf. Garnish with lemon zest and parsley, then serve.

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