Artichoke Dip Recipe with Red Peppers and Green Olives
This easy Mediterranean style artichoke dip recipe with red peppers and green olives is inspired by a Greek mezze of artichokes in lemon juice with olive oil. It’s a clean-out-the-fridge dip that’s nothing if not versatile. I’ve used jars of marinated grilled artichoke hearts, red capsicums and olives left from an Italian antipasti platter, but you could add sun-dried tomatoes, marinated mushrooms, feta, or whatever you have in the fridge that needs finishing. Cut them into bite-sized pieces, dress with extra virgin olive oil and lemon juice, season with a little salt, and serve with pita bread, toasted sourdough or crisps.
Servings: 1 Bowl
Calories: 577kcal
Equipment
- Cherry & Olive Pitter
- Wooden Serving Bowl
Ingredients
- 200 g artichoke hearts grilled, fresh or jarred, sliced into bite-sized pieces
- 100 g red capsicums bell peppers, grilled, marinated, jarred, sliced into bite-sized pieces
- 12 olives green or black, pitted, roughly chopped
- 1 lemon juice only
- 50 ml extra virgin olive oil
- ½ tsp salt
Instructions
- Combine all the ingredients well in a bowl.
- Transfer to a serving plate, drizzle on a little extra virgin olive oil and serve with warm pita bread or pita crisps.
Notes
To serve: a drizzle of extra virgin olive oil and warm pita bread or pita crisps.