Artichoke and Green Olive Dip

  • Yield: 3 cups
  • Prep: 5 mins
  • Cook: 0 mins


2-- (15-ounce) cans whole artichoke hearts
1/2cup extra-virgin olive oil
2teaspoons fresh lemon juice
1clove garlic, minced
1cup pitted green olives, finely chopped
-- Freshly ground pepper
1/4cup finely chopped fresh parsley


  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.
  2. Puree until smooth, 2 to 3 minutes. Transfer to a bowl and stir in green olives. Season with pepper to taste.
  3. Chill at least 2 hours. Before serving, stir in the chopped parsley

Recipe by Lauren and Ann Purcell.

Nutritional Info *per serving

  • Calories 60
  • Glycemic Load 0
  • Fat 5g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 4g
  • Cholesterol 0mg
  • Sodium 55mg
  • Potassium 105mg
  • Carbohydrate 4g
  • Fiber 3g
  • Sugars 0g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 6%
  • Calcium 0%
  • Iron 2%
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