Artichoke and Olive Spread

By sexyswamprat

  • 1 tbsp chopped parsley , fresh

  • 1 large garlic cloves

  • 1 cup canned black olives , pitted (or green olives)

  • 14 oz canned artichokes hearts, drained

  • 4 oz roasted red peppers with brine , drained

  • 2 tbsp capers, drained

  • 1 tbsp fresh lemon juice

  • 1 pinch black pepper , ground (to taste)

  1. Place the parsley and garlic in a blender and pulse until finely chopped. Add in the olives and process until finely chopped but not pureed, place into a bowl.

  2. Add the artichokes to the blender and process until chopped not pureed, add to bowl.

  3. Stir in the remaining ingredients and serve or store in refrigerator in an airtight container for up to 7 days.

Nutritional Facts

akes 20 servings
Amount Per Serving
Calories 20
Total Carbs 2.9g
Dietary Fiber 1.7g
Sugars 0.3g
Total Fat 0.9g
Saturated Fat 0.1g
Unsaturated Fat 0.8g
Potassium 61.9mg
Protein 0.6g
Sodium 110.9mg
Dietary Exchanges
1/2 Vegetable

snacks anti inflammatory gluten free dairy free vitamin c fiber vegetarian vegan blender refrigerate appetizer

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