Green Olive, Artichoke, and Caper Dip

This dip is quite possibly the PERFECT combination of salty and creamy. I love all kinds of olives and other goodies in that same family, so it's not surprising to anyone that I made a dip commemorating that! 

Serve with fresh veggies (blanched green beans and carrots are my favorites), pita slices, on top of a salad, or as a sandwich spread. The options are endless (and delicious). 

Here's what you need: 

  • 1 cup artichoke hearts (I used half of a 14 oz can), drained 

  • 8 large pitted green olives 

  • 1 heaping Tbsp capers, drained 

  • 1 clove garlic

  • 1 Tbsp vegan mayonaise 

  • Juice and zest from 1 small lemon 

  • Small handful fresh parsley 

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The easiest directions:

Using a food processor, blend all ingredients together until well-combined. Serve and enjoy! Spread is best served at room temperature, but can be kept in the fridge for a few days if you are making it ahead. 

Annie Muske