Artichoke Green Olive Dip

By The Canadian Living Test Kitchen

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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	2424 cal
pro	00 pro
total fat	2 g2g total fat
sat. fat	00 sat. fat
carb	2 g2g carb
fibre	1 g1g fibre
chol	0 mg0mg chol
sodium	30 mg30mg sodium
% RDI:	-
calcium	11 calcium
iron	11 iron
vit C	33 vit C
folate	33 folate

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Ingredients

2 2cans cans(each 14 oz/398 mL) artichoke hearts, drained and rinsed
1/3 1/3cup cuppitted brine-cured green olivegreen olives
1/3 cup extra-virgin olive oil 1/3 1/3cup cupextra-virgin olive oil
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1 garlic clove , minced1 1garlic clovegarlic cloves, minced
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 pinch hot pepper flakes 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

Keywords : Appetizers; Artichoke; Green olives; Garlic; Food Processor; Vegetarian;

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