ARTICHOKE AND GREEN OLIVE DIP
Time in the Kitchen: 10 minutes
Servings: 2 cups (macronutrient profile based on serving size of 2½ tablespoons)
1 cup pitted green olives
2 15-ounce cans/jars of artichoke hearts, drained
1 tablespoon capers, drained
1 garlic clove
1 tablespoon fresh parsley
(^1) / 8 —¼ teaspoon red pepper flakes
salt to taste
Served with a vegetable platter or used as a topping for fish, the zippy flavors in this dip are hard to resist. In addition to tasting great together, the
combination of artichokes and olives also brings fiber, monounsaturated fat, vitamin E, calcium, iron and other essential minerals.
Mix all ingredients in a food processor, pulsing until combined but still a little chunky. Add salt to taste.
To give the dip richer flavor, stir in V4-V2 cup olive oil before serving.
Macronutrient Profile (perserving)