Artichoke and Green Olive Dip |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3 cups | |||||||||
| INGREDIENTS: | ||
| 2 (14.5 ounce) cans whole artichoke hearts | 1/2 cup extra-virgin olive oil | 2 teaspoons fresh lemon juice |
| 2 garlic cloves, minced | 1 cup finely chopped pitted green olives | pepper |
| 1/4 cup finely chopped fresh parsley | ||
| 1 | Drain artichoke hearts and rinse in cool water. Pat dry with paper towels and place in a food processor with olive oil, lemon juice and garlic. Puree until smooth, 2 to 3 minutes. |
| 2 | Transfer puree to a bowl and stir in green olives. Add pepper to taste (dip should already be pretty salty from green olives). Chill at least 2 hours. Before serving, stir in parsley. |
| 3 | Serve with crackers, breadsticks, corn chips, toasted pita triangles or endive leaves. |