Artichoke and Green Olive Dip
photo by Enjolinfam
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
3 cups
ingredients
- 2 (831.57 g) can whole artichoke hearts
- 118.29 ml extra virgin olive oil
- 9.85 ml fresh lemon juice
- 1 garlic clove, minced
- 236.59 ml pitted green olives, finely chopped
- fresh ground pepper
- 59.14 ml finely chopped fresh parsley
directions
- Drain artichoke hearts and rinse in cool water.
- Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic.
- Puree until smooth, 2 to 3 minutes.
- Transfer to a bowl and stir in green olives.
- Season with pepper to taste.
- Chill at least 2 hours.
- Before serving, stir in the chopped parsley.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!