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A glass bowl of killer dip — diced tomatoes, black and green olives, and banana peppers glistening in Italian dressing — mid-stir with a spoon, Fritos alongside

Killer Dip

Killer Dip

bourntocreate.com

We ate this ALL THE TIME growing up, and in my family we just call it Killer Dip. Don't let the name scare you off though — it's not spicy unless you're the one making it spicy. It's tomatoes, olives, banana peppers, and Italian dressing, and that's genuinely it.

This is a measure-with-your-heart recipe if I've ever had one. My mom never wrote quantities down and neither do I — I'm giving you numbers below so you have somewhere to start, but if you want more olives and less tomato, that's your dip now, do what you want.

The only real tip is patience: it's good the second you stir it together, but it's so much better after it sits in the fridge and marinates for a while. Scoop it up with Frito scoops and you've got the easiest one-bowl appetizer there is.

The Recipe

Method

  1. Dice the tomatoes, banana peppers, green olives, black olives, and green onions (I run everything through a hand chopper so it all ends up a similar small size, but a cutting board and knife work just as well).

  2. Add it all to one bowl or container.

  3. Pour in a splash of olive juice straight from the olive jar and a splash of banana pepper juice straight from the pepper jar.

  4. Pour in the Italian dressing and stir until everything is coated.

  5. Cover and refrigerate at least an hour — it marinates and gets better the longer it sits.

  6. Serve cold with Frito scoops for dipping.

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