Artichoke Green Olive Dip

Artichoke Green Olive Dip 250 Author: Canadian Living Credits: Artichoke Green Olive Dip 250

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

  • Portion size 500 servings

Ingredients

  • 2 cans (each 14 oz/398 mL) artichoke hearts drained and rinsed
  • 1/3 cup pitted brine-cured green olive
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1 garlic clove minced
  • 1/4 teaspoon pepper
  • 1 hot pepper flakes

Method

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 facts Per 1 tbsp (15 mL) : about

  • Sodium 30 mg
  • Protein trace
  • Calories 24.0
  • Total fat 2 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 2 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Artichoke Green Olive Dip

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