February 16, 2021
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.
FREE Download - Save this Recipe!
___________________
Let me know what you think about it in the comments and remember to check my new Instagram Reels! Leave a ♥️ if you like it and let me know in the comments if you want more of these contents! Thank you!
Comments will be approved before showing up.
July 07, 2021
July 05, 2021 1 Comment
April 02, 2021
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