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Artichoke and Green Olive Dip

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“This recipe came from Lauren and Ann Purcell”
READY IN:
5mins
YIELD:
3 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Drain artichoke hearts and rinse in cool water.
  2. Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic.
  3. Puree until smooth, 2 to 3 minutes.
  4. Transfer to a bowl and stir in green olives.
  5. Season with pepper to taste.
  6. Chill at least 2 hours.
  7. Before serving, stir in the chopped parsley.

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