Olive & Artichoke Dip
16 oz. can of artichoke hearts, rinsed
¼ cup olive oil
1 garlic clove, minced
½ cup brined cured green olives, such as Cerignola, pitted and chopped
3 tablespoons chopped Italian parsley
In your De’Longhi Food processor purée artichoke hearts and olive oil until smooth. Transfer purée to a bowl and stir in garlic, olives, and salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 24 hours. Stir chopped parsley into dip and garnish with parsley sprigs. Serve with cut fennel stalks.
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