Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Artichoke and Green Olive Dip




Source of Recipe


relish.com






List of Ingredients



• 2 (14 2/3-ounce) cans whole artichoke hearts
  
• 1/2 cup extra-virgin olive oil
  
• 2 teaspoons fresh lemon juice
  
• 1 garlic clove, minced
  
• 1 cup pitted green olives, finely chopped
  
• Freshly ground pepper
  
• 1/4 cup finely chopped fresh parsley
  






Instructions



1. Drain artichoke hearts and rinse in cool water. Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic. Puree until smooth, 2 to 3 minutes.
   
2. Transfer to a bowl and stir in green olives. Season with pepper to taste. Chill at least 2 hours. Before serving, stir in the chopped parsley.
   






Final Comments


Makes 3 cups