Artichoke Green Olive Dip
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Artichoke Green Olive Dip
Photography by Matthew Kimura
This recipe makes 2 cups servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 24 |
| pro | 0 |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 2 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 30 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit C | 3 |
| folate | 3 |
- Portion size: 2 cups (500 mL)
Simple Mediterranean ingredients create a rich and creamy dip without any dairy products. Serve with flatbread crackers.
Ingredients
- 2 cans 2cans(each 14 oz/398 mL) artichoke hearts, drained and rinsed
- 1/3 cup 1/3cuppitted brine-cured green olivegreen olives
- 1/3 cup 1/3cupextra-virgin olive oil
- 2 tbsp 2tbspchopped fresh parsley
- 1 tbsp 1tbsplemon juice
- 1 1garlic clovegarlic cloves, minced
- 1/4 tsp 1/4tsppepper
- 1 1pinch hot pepper flakes
Preparation
In food processor, puree 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
