Artichoke Olive Crostini

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Serves 5

This #MeatlessMonday we’re serving up dish that can suit all your needs. Plus, this recipe is insanely easy to whip up!

Serve it as an appetizer this Holiday season, whip ’em up on game day, or even bake over toast.

This Artichoke Olive dip is going to brighten up your Monday blues like no other dish could.

INGREDIENTS

1 garlic clove

3/4 cup large green pitted olives

1 Tbsp capers, rinsed and drained

1 15 oz can of artichoke hearts, drained

¼ cup extra-virgin olive oil

1 lemon, juiced

sea salt, to taste

freshly ground pepper, to taste

METHOD

In a food processor, combine all ingredients and pulse until a thick paste forms.

The consistency should be similar to a tapenade.

Add sea salt and freshly ground pepper to taste.

NOTES + SERVING TIPS

Make it ahead of time. The olive paste can be refrigerated for up to 2 days.

Don’t like the taste of raw garlic? Roast the garlic beforehand for to add a sweeter flavor to the dip!