Go Back
Print
Tapenade with Artichokes and Sun Dried Tomatoes
Prep Time
5 mins
Total Time
5 mins
 
Author: Michelle Babb MS, RD, CD
Ingredients
  • 1 14- ounce can of artichoke hearts
  • 1/4 cup sun dried tomatoes soaked in olive oil
  • 1/2 cup green olives
  • 1/2 cup pitted Kalamata olives
  • 4-5 large basil leaves or 1 teaspoon dried basil
Instructions
  1. Place all ingredients in a blender or food processor and pulse until finely chopped but not pureed. Serve with your favorite dipping veggies (red peppers, cauliflower, celery).