Appetizers are my favorite part of any meal, and I would be more than content with a Thanksgiving meal comprised of all appetizers. Seriously, I don’t even need the turkey, stuffing or mashed potatoes – just pass the apps and I’m happy. If artichoke dip is involved, I’m even happier.
When I came across this recipe that included green olives, I had to give it a try. One problem: the Taster doesn’t enjoy olives like I do. One solution: add them anyway and see if he notices He wasn’t crazy about it, but thankfully it wasn’t too overpowering and I loved the salty flavor the olives bring to the dip so much, I think they’ll be in every artichoke dip from now on – sorry Taster! I hope you enjoy this recipe as much as I do!
Green Olive & Artichoke Dip - 6-8 servings adapted from Bon Appétit
- 2 cans artichoke hearts
- 3/4 cup green olives (I used large ones from olive bar)
- 1 round (5.2 oz) Garlic & Find Herb Boursin cheese (or other soft cheese)
- 5 oz shredded parmesan (1 1/4 cup)
- 1/2 cup basil, chopped
- naan for dipping
Pre-heat oven to 375°.
Add artichoke hearts and olives to food processor. Pulse until chunky. *Be careful to not over process!*
In a medium sized bowl, combine artichoke and olive mixture, Boursin cheese, 1/2 of parmesan cheese and basil. Stir to combine.
Press into 8×8 glass dish and sprinkle with remaining parmesan cheese. Bake for about 40 minutes, until golden brown.
Serve with warm naan or baguette slices.