Artichoke Green Olive Dip
Simple Mediterranean ingredients create a rich and creamy dip without any dairy products. Serve with flatbread crackers.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 24 |
| pro | trace |
| total fat | 2 g |
| sat. fat | trace |
| carb | 2 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 30 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit C | 3% |
| folate | 3% |
-
2 cans (each 14 oz/398 mL) artichoke hearts, drained and rinsed
1/3 cup (75 mL) pitted brine-cured green olives
1/3 cup (75 mL) extra-virgin olive oil
2 tbsp (25 mL) chopped fresh parsley
1 tbsp (15 mL) lemon juice
1 clove garlic, minced
1/4 tsp (1 mL) pepper
pinch hot pepper flakes (optional)
Preparation:
In food processor, purée together artichokes, olives, oil, all but 1 tsp (5 mL) of the parsley, the lemon juice, garlic, pepper, and hot pepper flakes (if using). Scrape into serving bowl; cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 3 days.) Sprinkle with remaining parsley.
Source
Canadian Living Magazine: November 2007
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