Artichoke-Olive Dip
November 27, 2013It’s green!
I’ve made this recipe twice: once as crostini, as the original recipe is written, and another time as a dip served with pita chips. Either way, it tastes great. And it’s crazy-quick to make! Olives, artichoke hearts, capers, garlic, and olive oil go into the food processor, and a couple of pulses later, it’s ready to eat. I used pimento-stuffed olives; the little red bits add some nice color.
If you’re looking for a quick, easy snack or appetizer, the recipe is here on Smitten Kitchen.
I’m making a hot vegan artichoke dip this year and I am so excited to see how it turns out!
This is almost like a tapenade. Looks great!