Artichoke Heart Olive Tapenade
Light and so deliciously spreadable, this Artichoke Olive Tapenade is easy to make, and great for appetizers, dipping, sandwiches and slider. Makes about 1 cup.
Ingredients
- ¾ c castelvetrano olives, drained
- ¾ c kalamata olives, drained
- 3-4 anchovy filets
- 2 cloves garlic
- 1 ½ Tbsp capers
- 3 grilled artichoke hearts, (or regular)
- 4-5 basil leaves
- 1 Tbsp lemon juice
- ¼ tsp lemon zest
- 2 ½ Tbsp olive oil
Instructions
- In a food processor, combine all ingredients, and pulse until the mixture is blended and nearly smooth, but still has texture. The dip should not resemble a paste.
- Serve cold, with a drizzle of olive oil and a pinch of salt if desired.
Nutrition Facts
Calories: 89kcal, Carbohydrates: 3g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 2mg, Sodium: 957mg, Potassium: 48mg, Fiber: 2g, Sugar: 0.4g, Vitamin A: 246IU, Vitamin C: 2mg, Calcium: 38mg, Iron: 0.5mg