Napa Farmhouse 1885™: Artichoke & Olive Dip

I like having a large list of quick and easy appetizer recipes on hand for party planning. No stress and not a lot of work makes entertaining effortless (except for cleaning the house. Ha!) This artichoke& olive dip is a perfect example. A few high-quality ingredients pulsed together in the food processor and...just like that...the perfect addition to your party platter.

Most artichoke dips are full of cheese, sour cream and cream cheese. Delicious but so, so rich. This recipe contains artichoke hearts, green olives, extra virgin olive oil, garlic, shallots, and spices. You will be amazed at how these simple ingredients produce such amazing flavor. I am making a double batch for this Sunday's Big Game. You should do this same! So, Carolina or Denver?

Artichoke & Olive Dip
(makes two cups)

1 16 oz can artichoke hearts, rinsed & drained
1 clove garlic
1 shallot
1/4 cup extra virgin olive oil
1/2 cup green olives (pitted)
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
2 tablespoons Italian parsley, minced

To the bowl of a food processor, add the artichoke hearts, garlic, shallot and olive oil. Process until smooth. Add green olives and red pepper flakes. Pulse until olives are chopped. Stir in sea salt and black pepper.

Scrape into medium sized bowl. Cover and chill in the refrigerator for a minimum of 4 hours or a maximum of 24 hours.

When ready to serve, stir in parsley. Taste and adjust seasonings if needed. Serve with crackers, a crudité platter, tortilla chips or spread on toast points.
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Additional Dips to serve this weekend: