Artichoke and Green Olive Dip

Total Time
5 mins
0 mins

This recipe came from Lauren and Ann Purcell

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  1. Drain artichoke hearts and rinse in cool water.
  2. Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic.
  3. Puree until smooth, 2 to 3 minutes.
  4. Transfer to a bowl and stir in green olives.
  5. Season with pepper to taste.
  6. Chill at least 2 hours.
  7. Before serving, stir in the chopped parsley.
Most Helpful

5 5

This was a really yummy dip! I love the flavors of artichoke and green olives. I used marinated artichokes and liked the flavor, so I didn't drain them. Ate this with some chips. Made for My 3 Chefs 2008.