Artichoke Green Olive Dip

By The Canadian Living Test Kitchen

Tested till perfect

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Artichoke Green Olive Dip

Artichoke Green Olive Dip
Photography by Matthew Kimura

This recipe makes 2 cups servings

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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

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