Artichoke and Olive Dip

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.



Ingredients

• 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.