Recipe

Artichoke Olive Dip With Fennel Crudites Recipe


Artichoke Olive Dip With Fennel Crudites Recipe
An addictive appetizer with a light, fresh taste.

Ali4sls

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Ingredients
  • 14 - 16 oz. can artichoke hearts, rinsed and drained
  • 1/4 c. good olive oil
  • 1 garlic clove
  • 1/4 tsp. salt
  • 1/2 c. brine cured green olives, such as picholine, pitted and chopped
  • 3 Tbs. fresh parsley, finely chopped
  • 2 medium fennel bulbs (sometimes called anise), cut into strips or triangles for dipping

Directions
  1. Mince the garlic, then mash to a paste with the salt. Set aside.
  2. In a food processor, puree the artichoke hearts with olive oil, until smooth - about 2 minutes.
  3. Transfer the puree to a bowl and stir in the garlic paste, olives, and parsley.
  4. Chill dip for at least 4 hours, and up to 24 hours.
  5. When ready to serve, garnish with additional parsley, and serve with fennel.

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Comments


I loved this dip when I made it and now I am going to make more of it for a party
Great post
Michael


Yuumy.


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