Artichoke & Olive Spread
Posted: Sun Aug 03, 2008 5:25 pm
Artichoke & Olive Spread
Ingredients:
1 tbsp chopped parsley, fresh
1 large garlic cloves
1 cup canned black olives, pitted (or green olives)
14 oz canned artichokes hearts, drained
4 oz roasted red peppers with brine, drained
2 tbsp capers, drained
1 tbsp fresh lemon juice
1 pinch black pepper, ground (to taste)
Preparation:
Place the parsley and garlic in a blender and pulse until finely chopped. Add in the olives and process until finely chopped but not pureed, place into a bowl.
Add the artichokes to the blender and process until chopped not pureed, add to bowl. Stir in the remaining ingredients and serve or store in refrigerator in an airtight container for up to 7 days.
Note: This is best served at room temperature so if you make ahead of time and refrigerate, allow enough time to bring back to room temperature before serving.
Nutritional Info:
Makes 20 servings
Amount Per Serving
Calories 20
Total Carbs 2.9g
Dietary Fiber 1.7g
Sugars 0.3g
Total Fat 0.9g
Saturated Fat 0.1g
Unsaturated Fat 0.8g
Protein 0.6g
Sodium 110.9mg
Dietary Exchanges
Fat , Vegetable 1/2
Ingredients:
1 tbsp chopped parsley, fresh
1 large garlic cloves
1 cup canned black olives, pitted (or green olives)
14 oz canned artichokes hearts, drained
4 oz roasted red peppers with brine, drained
2 tbsp capers, drained
1 tbsp fresh lemon juice
1 pinch black pepper, ground (to taste)
Preparation:
Place the parsley and garlic in a blender and pulse until finely chopped. Add in the olives and process until finely chopped but not pureed, place into a bowl.
Add the artichokes to the blender and process until chopped not pureed, add to bowl. Stir in the remaining ingredients and serve or store in refrigerator in an airtight container for up to 7 days.
Note: This is best served at room temperature so if you make ahead of time and refrigerate, allow enough time to bring back to room temperature before serving.
Nutritional Info:
Makes 20 servings
Amount Per Serving
Calories 20
Total Carbs 2.9g
Dietary Fiber 1.7g
Sugars 0.3g
Total Fat 0.9g
Saturated Fat 0.1g
Unsaturated Fat 0.8g
Protein 0.6g
Sodium 110.9mg
Dietary Exchanges
Fat , Vegetable 1/2