Vegetarian Olive and Pomegranate Dip

This bright, chunky dip is the perfect appetizer for snacking before a meal.

Prep: 20 minutesTotal: 20 minutesDifficulty: Easy


  • 1⁄2 cup pine nuts
  • 1 cup pitted green olives, chopped
  • 1 cup pitted kalamata olives, chopped
  • 1⁄2 cup roasted red bell peppers, chopped
  • 1⁄2 cup pomegranate seeds
  • 1 tablespoon honey
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1⁄4 teaspoon salt
  • 1⁄8 teaspoon pepper
  • Fresh tarragon, to serve
  • Pita chips, to serve
  • Seeded crackers, to serve


  • In a small skillet over medium heat, lightly toast the pine nuts until golden and fragrant.
  • In a medium bowl, combine the toasted pine nuts, green olives, kalamata olives, red peppers, pomegranate seeds, honey, olive oil, vinegar, salt and pepper. Toss gently to combine.
  • Sprinkle with fresh tarragon and serve with pita chips and seeded crackers.
  • Refrigerate leftovers.