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Artichoke Olive Dip
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Course Condiments, Sides
Special Diet Elimination Diet, GAPs
Servings
Ingredients
  • 1 14-16 ounce can artichoke hearts whole, rinsed well, drained, and patted dry
  • 1/4 cup olive oil
  • 1 clove garlic minced and mashed into a paste with 1/4 teaspoon salt
  • 1/2 cup olives brine cured, such as picholine, pitted and chopped
  • 3 tablespoons parsley fresh, finely chopped
Course Condiments, Sides
Special Diet Elimination Diet, GAPs
Servings
Ingredients
  • 1 14-16 ounce can artichoke hearts whole, rinsed well, drained, and patted dry
  • 1/4 cup olive oil
  • 1 clove garlic minced and mashed into a paste with 1/4 teaspoon salt
  • 1/2 cup olives brine cured, such as picholine, pitted and chopped
  • 3 tablespoons parsley fresh, finely chopped
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a food processor, puree artichoke hearts with oil until very smooth, about 2 minutes.
  2. Transfer puree to a bowl and stir in garlic paste, olives, and salt and pepper to taste.
  3. Chill dip, covered, at least 4 hours and up to 24 hours. Stir chopped parsley into dip and garnish with parsley sprigs.
Recipe Notes

From http://www.epicurious.com/recipes/food/views/Artichoke-Olive-Dip-with-Fennel-Crudites-11811, retrieved 9/3/10.

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