Artichoke and Green Olive Dip
- Yield: 3 cups
- Prep: 5 mins
- Cook: 0 mins
Ingredients
- 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
Instructions
- 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.
- Puree until smooth, 2 to 3 minutes. Transfer to a bowl and stir in green olives. Season with pepper to taste.
- 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%