Artichoke and Green Olive Dip

Kitchen Tested
  • Yield 3 cups
  • Prep 5 mins
  • Cook 0 mins

A perfect combination for vegetables or chips.


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



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