Artichoke And Green Olive Dip
- 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
Instructions:
Served with a vegetable platter or used as a topping for fish, the zippy flavors in this dip are hard to resist.
- 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.