Artichoke-Olive Dip

November 27, 2013

It’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.

2 comments

I’m making a hot vegan artichoke dip this year and I am so excited to see how it turns out!
by Ani November 27, 2013 at 9:19 am
This is almost like a tapenade. Looks great!
by Michele November 30, 2013 at 6:49 am

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Bake with Jill