This delightful chunky dip with plenty of chopped olives.
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2 cloves garlic 1/2 cup marinated jarred artichoke hearts, drained 8 ounces cream cheese, cut into 8 squares 1 cup pitted whole Pearls Kalamata olives, drained
In work bowl of food processor, pulse garlic cloves until pureed, and scrape down sides. Add artichoke hearts, pulse until finely minced, and scrape sides. Add cream cheese and pulse until well blended and smooth. Add kalamata olives. Pulse twice. Scrape sides. Do not over-process. Leave visible kalamata pieces. Serve immediately or chill and serve within 24 hours.