artichoke-olive-dip

Whether you’re going to a New Years eve bash and in charge of bringing an appetizer or need a quick after school snack for your kids, this artichoke olive dip fits the bill. We recently whipped up a batch for a birthday party and it was a hit (literally, gone in 30 minutes–the veggies platter we brought, not so much). We love that the dish tastes smooth and creamy without the addition of any milk or cream. Simply slice up a baguette or break out any type of crackers and you’ve got yourself a great app.

Ingredients:
One can of quartered artichoke hearts
One can of pitted green olives
One tablespoon of capers
Juice from half a lemon
1/4 cup of olive oil
Slice baguette or crackers

Method:
1. Mix all of the ingredients above in a food processor.

2. Top with a juice from half a lemon. Mix well.

3. Serve with sliced baguette or crackers.

To note: depending on if you like your dip more chunky or creamy, the look will change. The more you mix the ingredients the creamier it’ll get, meaning the dip looks a bit like guacamole. Just warn your guests beforehand that it’s artichoke and olives in case it doesn’t suit their taste buds.

Have you attempted this recipe? Share your dish with us in the comments section below!

Adapted slightly from Smitten Kitchen. 

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