Olive Artichoke Party Dip
- Yield 6 servings
Serve this creamy artichoke and olive treat with pita chips, water crackers or veggie sticks.
- 1 (13-ounce) can artichoke hearts, drained
- 4 ounces cream cheese
- 1 tablespoon light mayonnaise
- 3/4 cup California Black Ripe Olives
- 1 tablespoon prepared pesto
- In the bowl of a food processor, puree artichoke hearts, cream cheese and mayonnaise until smooth. Stir in olives and drizzle with pesto just before serving.
Recipe courtesy of the California Olive Committee