Artichoke & Olive Dip

We are taking our five(ish) ingredient series into the appetizer space… How many times are you panicked because you have been asked to bring a last minute appetizer and have nothing on hand. Everything you need for this dip can be found in your pantry. It’s light, dairy free and perfect served on crusty bread, with crackers or veggies. I have been whipping this together for years and it’s always a hit! In addition to being used as an appetizer, use it to top baked salmon, grilled chicken or mix it into an Italian cold pasta salad!

I can (14 oz) of artichoke hearts, drained
1 can (14 oz) of green olives, drained
1 Tablespoon capers
1 garlic clove, minced
1/4 cup good extra virgin olive oil

Combine all ingredients in a food processor and process until it’s coarsely combined, about 10 seconds.

Serve dip on top of crusty bread as a crostini or with crackers.