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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Artichoke Olive Dip Recipe

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This recipe for Artichoke Olive Dip is from Italian Vegetarian and Vegan , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
a 15 oz. can whole artichoke hearts rinsed and drained and patted dry
1/4 c. olive oil
1 garlic clove minced and mashed to a paste with 1/4 tsp. salt
1/2 c. brine-cured green olives pitted and chopped
3 tbsp. minced parsley
2 medium fennel bulbs, stems trimmed off and bulbs cut lengthwise into strips for dipping
crackers if desired

Directions:
Directions:
In a food processor puree artichokes and oil until very smooth. Transfer puree to a bowl and stir in garlic paste, olives, salt and pepper to taste. Chill dip, covered, at least 4 hours. Stir in parsley. Serve dip with fennel. May serve with crackers, celery or other vegetables if desired.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Recipe adapted from a food magazine.

 

 

 

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