Best Recipes Ever - Artichoke Green Olive Dip

Simple Mediterranean ingredients create a rich and creamy dip without any dairy products. Serve with flatbread crackers.

Ingredients:

2 cans (each 14 oz/398 mL) artichoke hearts, drained and rinsed
1/3 cup (75 mL) pitted brine-cured green olives
1/3 cup (75 mL) extra-virgin olive oil
2 tbsp (25 mL) chopped fresh parsley
1 tbsp (15 mL) lemon juice
1 garlic clove, minced
1/4 tsp (1 mL) pepper
1 pinch hot pepper flakes

Preparation:

In food processor, puree together artichokes, olives, oil, all but 1 tsp (5 mL) of the parsley, the lemon juice, garlic, pepper, and hot pepper flakes (if using). Scrape into serving bowl; cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 3 days.) Sprinkle with remaining parsley.

Servings: 2 cups

Tags: artichoke hearts, extra-virgin olive oil, garlic, green olives, hot pepper flakes, lemon juice, parsley, pepper