Artichoke Olive Dip
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:
- Place all the ingredients in a food processor and pulse until well blended but mixture still has some texture.
- Serve with veggies as an appetizer.
A great dip for guests and a Thrifty choice!