Artichoke And Green Olive Dip

1. 1

   Drain artichoke hearts and rinse in cool water.

2. 2

   Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic.

3. 3

   Puree until smooth, 2 to 3 minutes.

4. 4

   Transfer to a bowl and stir in green olives.

5. 5

   Season with pepper to taste.

6. 6

   Chill at least 2 hours.

7. 7

   Before serving, stir in the chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.