Prep Time5 minutes
Cooking Time0 minutes
2 cloves garlic
1/2 cup marinated jarred artichoke hearts, drained
8 ounces cream cheese, cut into 8 squares
1 cup Pearls Pitted Kalamata Olives, drained
In food processor bowl, pulse garlic cloves and scrape down sides.
Add artichoke hearts, pulse until finely minced, and scrape sides.
Combine cream cheese with the artichoke and garlic mixture. Pulse until well blended and smooth.
Incorporate kalamata olives. Pulse twice, scrape sides.
Do not over-process, leave visible kalamata pieces.