Artichoke and Green Olive Dip


Artichoke and Green Olive Dip

Both of us love artichokes—steamed and eaten with melted butter, chilled and dipped in lemon mayonnaise, or blended with all manner of other ingredients for delicious dips. This dip has an unusual flavor and a beautiful pale green color.


Ingredients Directions

2 (14.5-ounce) cans whole artichoke hearts
1/2 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1 garlic clove, minced and mashed to a paste with a pinch of salt
1 cup pitted green olives, finely chopped
pepper
1/4 cup finely chopped fresh parsley

Drain the artichoke hearts and rinse them in cool water. Pat them dry with paper towels and place them in a food processor with the olive oil and lemon juice. Puree until smooth, 2 to 3 minutes.

Transfer the puree to a bowl and stir in the garlic and green olives. Add pepper to taste (it should already be pretty salty from the green olives). Chill for at least 2 hours. Before serving, stir in the chopped parsley.

Makes about 3 cups of dip

LOW-EFFORT Serve with crackers, breadsticks, or corn chips.
MO’EFFORT Serve with toasted pita triangles and endive leaves.

Make-Ahead Factor

The dip can be made up to 2 days ahead and kept covered and refrigerated.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.
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