Kalamata dipping sauce from The Best of Gourmet 1987 by Gourmet Magazine Editors

  • sour cream
  • Kalamata olives
  • Show all ingredients...

  • EYB Comments

    Chill at least 1 hour or overnight. Can substitute other brine-cured olives for Kalamata olives.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Celery boats with Gruyère pesto; Pastry seashells with salmon roe; Sausage and mushroom phyllo twists; Scallops in saffron mayonnaise; Shrimp and avocado tortilla rounds; Smoked trout rillettes; Sweet potato chips; Steamed vegetables; Chipotle dipping sauce; Cheese lace crackers; Baked Camembert with hazelnut crust

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chill at least 1 hour or overnight. Can substitute other brine-cured olives for Kalamata olives.

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