Summary

Ingredients

• 400 g olives, pitted or filled with paprika
• 1 onion (s)
• 2 cloves garlic)
• 0.5 ½ bell pepper (s), red
• 0.5 ½ bunch parsley
• 120 g parmesan, rated
• 100 g sour cream or crème fraîche
• 2 tablespoon olive oil
• 3 tablespoon capers
• 2 tablespoon balsamic vinegar
• 0.5 tablespoon ½ pepper, freshly ground black
• 3 drops Tabasco

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Instructions

1. Put whole olives in the blender, finely chop for approx. 30 seconds and remove from the blender. Peel and roughly chop the onion and garlic. Wash and clean the peppers and cut into bite-sized pieces. Wash the parsley, pluck the leaves.
2. Put onion, garlic, parsley, Parmesan, sour cream or créme fraîche, olive oil, capers, balsamic vinegar, pepper and Tabasco in the mixer and mix for about 1 minute. Add olives and mix in briefly, season to taste.
3. Take the dip out of the blender and place in a bowl. Garnish with pieces of paprika and chill before serving.