Simple Mediterranean ingredients create a rich and creamy dip
without any dairy products. Serve with flatbread crackers.
Ingredients:
2 cans (each 14 oz/398 mL) artichoke hearts, drained and rinsed
1/3 cup (75 mL) pitted brine-cured green olives
1/3 cup (75 mL) extra-virgin olive oil
2 tbsp (25 mL) chopped fresh parsley
1 tbsp (15 mL) lemon juice
1 garlic clove, minced
1/4 tsp (1 mL) pepper
1 pinch hot pepper flakes
1/3 cup (75 mL) pitted brine-cured green olives
1/3 cup (75 mL) extra-virgin olive oil
2 tbsp (25 mL) chopped fresh parsley
1 tbsp (15 mL) lemon juice
1 garlic clove, minced
1/4 tsp (1 mL) pepper
1 pinch hot pepper flakes
Preparation:
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 (if using). Scrape into serving bowl; cover and
refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 3 days.)
Sprinkle with remaining parsley.
Servings: 2 cups
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