Ingredients for Artichoke And Green Olive Dip
- 1 (14-ounce) can artichoke hearts
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves
- 1/2 cup pitted green olives
- freshly ground black pepper, to taste
- 1/4 cup fresh parsley
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How to Make Artichoke And Green Olive Dip
- Drain one (14-ounce) can of artichoke hearts and rinse them thoroughly under cool water.
- Pat the artichoke hearts completely dry with paper towels.
- Add the artichoke hearts to a food processor along with 1/4 cup olive oil, 2 tablespoons lemon juice, and 2 cloves of minced garlic.
- Process until completely smooth, about 2-3 minutes, scraping down the sides as needed.
- Transfer the artichoke mixture to a medium bowl and stir in 1/2 cup pitted green olives (about 1/2 cup).
- Season generously with freshly ground black pepper to taste.
- Refrigerate for at least 2 hours to allow the flavors to meld.
- Before serving, stir in 1/4 cup of finely chopped fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
11g
Fat
25g
Carbs
10g