Prep 5 mins
Cook 0 mins
Cooking Light. April 2008. Serve as a dip on crackers and veggies or as a base for a wrap.
- 3 tablespoons capers, drained
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon black pepper
- 10 large pitted green olives
- 2 garlic cloves, minced
- 1 (14 ounce) can artichoke hearts, drained
- Combine all ingredients in the bowl of a food processor.
- Pulse to desired smoothness.