Olive Artichoke Party Dip

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California Olive Committee
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  • Yield: 6 servings

Ingredients

1 (13-ounce) can artichoke hearts, drained
4ounces cream cheese
1tablespoon light mayonnaise
3/4cup California Black Ripe Olives
1tablespoon prepared pesto

Instructions

  1. 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