Olives are high in monounsaturated fats and have been linked to a reduction in inflammation in people. Artichokes are high in fiber and low in carbs. This delicious dip is easy to make and can be used as a spread or as a topping with any food. If you’re craving a filling snack give this recipe a try. You may also eat it with raw vegetables like carrots and zucchini sticks
Makes 6 servings
Ingredients:
1 (14 oz) jar artichoke hearts marinated in olive oil
½ cup pitted green olives
½ cup pitted Kalamata olives
One large ripe avocado
2 Tbsp. Fresh lemon juice
2 Tbsp. capers (optional)
4-5 large fresh basil leaves, chopped
Preparation:
Place all the ingredients in a blender or food processor and pulse until finely chopped but not pureed. Serve with assorted vegetables, such as carrots, cauliflower or celery. It keeps for 24 hrs. in the refrigerator.
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For my brunch with my daughter Andrea, I prepared a homemade cassava tortilla and topped it with ham, arugula, carrots, avocado and olive tapenade. I finished it with balsamic vinegar and olive oil. This is the Recipe I used