Olive Salad Dip with Salami and Andouille Chips
Yields: 2 cups
  • 2¼ cups prepared olive salad, drained*
  • 1 cup coarsely chopped fresh parsley
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh lemon juice
  • ¼ teaspoon ground red pepper
  • Salami and Andouille Chips (recipe follows)
  1. In the work bowl of a food processor, place olive salad, parsley, lemon zest and juice, and red pepper; pulse until finely chopped. Serve with Salami and Andouille Chips.
*We used Boscoli Italian Olive Salad
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/olive-salad-dip-salami-andouille-chips/