This dip is great with pita chips or corn chips!
I visited C and S for the weekend and of course we cooked and baked up a storm :) Thanks to my amazing hosts who spoiled me rotten. We had a great time, cooking, eating, eating some more, shopping, swimming, playing board games, playing corn hole, and falling asleep in front of the TV! We also saw a live version of Rocky Horror..or at least part of it.. I had never seen it, and it was pretty scandalous, and strange..
C cooks and bakes a lot and always forgets to take photos so up until now I haven't been able to feature anything on the blog. C whipped up this recipe in no time at all and it is so addictive. The recipe is modified from Canadian Living.
- 2 cans (each 14 oz/398 mL) artichoke hearts, drained and rinsed
- 1/3 cup pitted brine-cured green olives
- 1/3 cup extra-virgin olive oil
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1/4 tsp (1 mL) pepper
In food processor, puree together artichokes, olives, oil, all but 1 tsp (5 mL) of the parsley, the lemon juice, garlic, pepper, and hot pepper flakes. Put in a bowl and refrigerate for 1 hour, garnish with parsley and olives.