Monday, July 6, 2009

Artichoke and Black Olive Spread

I wanted a subtle spread to use as a base for pizza tonight that didn’t overwhelm my almond feta and this is the spread I devised on the fly.

Artichoke and Black Olive Spread
Makes 1 cup


14 ounce can of brined artichokes, drained well
12 black olives
1 clove of garlic, minced
1 tablespoon of pickled peppers


Put everything in the food processor and puree until thoroughly combined and well minced.

Use this as a dip, spread or as we are tonight, on a pizza.

Nutritional Information (for the entire recipe):

Amount Per Serving
Calories - 71.1
Calories From Fat (56%) - 39.8

Total Fat - 4.67g
Saturated Fat - 0.61g
Cholesterol - 0mg
Sodium - 411.32mg
Potassium - 132.16mg
Total Carbohydrates - 7.29g
Fiber - 3.15g
Sugar - 0.25g
Protein - 1.56g


This is a good spread on a cracker, as a dip for vegetables or as the base of a pizza. It is so quick and easy to make there is no need to purchase the jarred varieties of artichoke salsa that are sold in my local market. If you want to change the spread you can add a few diced sun dried tomatoes, more garlic or olives, fresh herbs or pine nuts.

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