(KUTV) Salt Lake City - Chef Josh Garcia, Co-Owner and resident chef at We Olive in Trolley Square, showed Dave Gunderson how to use high-quality olive oils to make a Thanksgiving side dish stand out.
FOX 13 | WE OLIVE | DECEMBER 19, 2016
ARTICLE: by Brooke Graham
POSTED 3:06 PM, DECEMBER 19, 2016, BY BROOKE GRAHAM
We Olive was born from passion; a passion for locally sourced, healthy, delicious, artisan extra virgin olive oil. Their new holiday pop-up store is now open in Trolley Square. Visit them for artisan California Extra Virgin Olive Oils, vinegar, and gourmet foods as well as custom gifts and baskets. The full retail store and wine bar location will be open in early 2017.
This 3-ingredient dip is a crowd-pleasing appetizer that comes together in a snap, making it perfect for holiday entertaining.
Makes about 1 ½ cups
¼ cup We Olive Parmesan Asiago Dip
¼ cup We Olive Extra Virgin Olive Oil, plus more for drizzling
8 ounces goat cheese
Crackers and fresh veggies for serving
In a medium bowl, mix all ingredients with a spatula, stirring well until thoroughly combined and mixture is smooth. Place in a small serving bowl and drizzle with more EVOO. Serve with crackers and fresh veggies.