Artichoke-Olive Dip

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.