Baked Olive Artichoke Dip

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   1.

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   Preheat the oven to 375 degrees F. 2.

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   Roughly chop the drained artichoke hearts, mince the basil, and grate the Parmesan finely.

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   3.

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   Mince the olives, capers, and garlic to form a simple tapenade.

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   If you already have green olive tapenade on hand, use 3/4 cup of that instead of these 3 ingredients.

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   4.

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   Mix everything together (except for the crackers) and press into a pie plate.

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   5.

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    Bake for 30 minutes, and serve with the crackers or bread!

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    If you want a pop of fresh color, garnish with extra basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.