Dip of the Day.

Monday, October 31, 2011

I can't get enough of dips and this one is absolutely DELICIOUS. The combination of olives, artichokes, garlic and capers give this dip such wonderful flavour!

Artichoke Tapenade
Makes 1/2 cup
You will need:
  • 1 (14 ounce) can artichoke hearts, drained
  • 7 pitted kalamata olives
  • 1 clove garlic, chopped
  • 1 tablespoon non-pareil capers
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil
  1. Place artichoke hearts, kalamata olives, garlic, capers and lemon juice in a food processor. Pulse until mixture is chopped fine.
  2. Remove lid add in olive oil. Pulse a couple more times until well combined.
  3. Transfer to a bowl and refrigerate for at least an hour or overnight.
  4. Serve with crackers or crusty french bread.

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