Summary: This is unbelievably simple, always tasty, can be made ahead/saves well, and I've never served it to anyone who didn't ask for the recipe afterwards. I got this from a friend years ago.
Yield: about a cup and a half
- 1 can artichoke hearts, drained, artichokes squeezed of excess liquid
- 8 large, garlic-stuffed green olives
- scant quarter-cup of extra-virgin olive oil
- 5 sprigs of parsley, just the leaves
Put all of the ingredients in a food processor and blend. Scrape into a bowl and serve with pita chips, grilled pita, fresh veggies, etc.