Tested till perfect Artichoke Green Olive Dip
Artichoke Green Olive Dip
Photography by Matthew Kimura

Artichoke Green Olive Dip

Simple Mediterranean ingredients create a rich and creamy dip without any dairy products. Serve with flatbread crackers.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2007

Recipe4 out of 5 based on 1 ratings.
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  • Portion size 2 cups (500 mL)

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
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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.

Nutritional Information Per 1 tbsp (15 mL) : about

cal 24 pro 0 total fat 2g sat. fat 0
carb 2g fibre 1g chol 0mg sodium 30mg

% RDI:

calcium 1 iron 1 vit C 3 folate 3
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