You know friends that we love our dips. Ranch dip, humus, ketchup, tartar sauce, bbq sauce etc. We are a dip/sauce family and love finding a new recipe to add to the mix. A few years ago we were asked to cater a party for a dear friend. She wanted to have veggies and dips and so we looked for a few new dips to switch things up a bit. We browsed through the interweb and found one that was an artichoke dip but didn't call for any dairy products. Did we just hit gold? YES!! This is our absolute favorite dip recipe and does not last in our house at all. Serve it with veggies, pita, pumpernickel bread, or crackers. It also makes a great spread for sandwiches.
Enjoy!
Creamy Artichoke and Olive Dip
adapted from Epicurious
You will need:
one 14 ounce can of whole artichoke hearts, drained, rinsed and patted dry
1/4 cup of olive oil
1 garlic clove minced
1/2 cup of green olives, pitted and chopped. We have made it with black olives, and it works too. You can use fancy olives or plain ones from the olive deli at the superstore. Just make sure they are pitted. : )
Directions:
Step 1: In a food processor, blend the artichoke hearts and olive oil until smooth, approx two minutes.
Step 2: Add the garlic and puree for another 30 seconds.
Step 3: Transfer dip to a bowl and add the chopped olives. Mix together. Makes 1-1/2 cups.
Voila! How easy is that?
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