Senora Mercedes Sanchez’s Gazpacho
Artichoke and Green Olive Dip
A perfect combination for vegetables or chips.
5
3 cups
Ingredients
-
2 (15-ounce) cans whole artichoke hearts
-
1/2 cup extra-virgin olive oil
-
2 teaspoons fresh lemon juice
-
1 clove garlic, minced
-
1 cup pitted green olives, finely chopped
-
Freshly ground pepper
-
1/4 cup finely chopped fresh parsley
Instructions
- Drain artichoke hearts and rinse in cool water. Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic.
- Puree until smooth, 2 to 3 minutes. Transfer to a bowl and stir in green olives. Season with pepper to taste.
- Chill at least 2 hours. Before serving, stir in the chopped parsley
Recipe by Lauren and Ann Purcell.
Nutritional Info (per serving)
- Calories 60
- Fat 5g
- Saturated Fat 0.5g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 4g
- Cholesterol 0mg
- Sodium 55mg
- Potassium 105mg
- Carbohydrates 4g
- Fiber 3g
- Sugars 0g
- Protein 1g
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