Description
Indulge in the vibrant flavors of this classic Mediterranean green olive and artichoke tapenade, perfect for spreading on crostini, pairing with cheese, or adding a burst of umami to your favorite dishes. Made with briny green olives, tender artichoke hearts, and aromatic herbs, this dip is a crowd‑pleaser that brings the taste of the Mediterranean to your table.
Ingredients
Scale
- 3 tablespoons capers, drained
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 10 large pitted green olives
- 2 garlic cloves, minced
- 1 (14-ounce) can artichoke hearts, drained
Instructions
- Drain the capers and artichoke hearts; rinse and pat dry.
- In a food processor, combine capers, olives, garlic, parsley, lemon juice, Dijon mustard, and black pepper.
- Pulse until coarsely chopped, then add the drained artichoke hearts and continue pulsing until the mixture reaches a chunky dip consistency.
- Taste and adjust seasoning if needed; transfer to a serving bowl.
- Serve with crusty bread, crackers, or fresh vegetables.
Notes
Tip: For a smoother texture, blend longer. Substitution: Use kalamata olives for a deeper flavor. Storage: Keep refrigerated in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: B
- Method: No cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tbsp
- Calories: 80
- Sugar: 0
- Sodium: 300
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 1
- Cholesterol: 0
Keywords: olives, artichokes, tapenade, dip, Mediterranean, vegetarian