Ingredients:

  • 1 cup pitted olives, (kalamata or your favorite)
  • 1 can or 16 oz artichoke hearts (rinsed if oily or canned)
  • 3/4 cup basil leaves or parsley
  • 3 T extra virgin oil
  • 1 T fresh lemon juice
  • 1-2 cloves garlic, minced
  • 1/4 tsp sea salt
  • 1/4 cup sun-dried tomato
  • 1 T lemon rind

Here’s How:

  1. Place all the ingredients in a food processor and pulse until well blended but mixture still has some texture.
  2. Serve with veggies as an appetizer.

A great dip for guests and a Thrifty choice!