Artichoke & Olive Dip
This flavorful artichoke and olive tapenade comes together effortlessly in a food processor, creating a deliciously chunky paste perfect for spreading on bread or crackers. Make ahead to let the flavors meld together, then serve at room temperature for a tasty appetizer that's sure to be a hit. Top it off with a finishing touch of reserved olive oil and a single olive for a touch of elegance.
— Constant Cookbook
Ingredients
- 280g jar chargrilled artichokes in oil, drained, 2 tbsp of the oil reserved
- 340g jar pitted green olives , drained, 1 olive reserved, to serve
- 25g pine nuts
- 50g Parmesan (or vegetarian alternative), finely grated
- juice ½ lemon
Instructions
- Put the artichokes, olives, pine nuts, Parmesan and lemon juice into a food processor and whizz to a rough paste. Can be made up to a day ahead and chilled. When ready to serve, put into a bowl, swirl the reserved oil from the artichokes over the top and finish with the remaining olive. If made ahead, bring it to room temperature about an hour before serving to let the flavours develop.
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 179 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 2.14 milligram of sodium
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