Artichoke and Black Olive Dip

Artichoke and Black Olive Dip

The perfect party appetizer to make ahead of time! This delicious dip is made in just 10 minutes and can be refrigerated for up to 24 hours.

  • prep
  • 6 servings


  • 1 (7.5 oz.) jar marinated artichoke hearts, drained and diced

  • 1/2 cup diced Lindsay┬« Ripe Pitted or Lindsay┬« Greek Kalamata Pitted Olives

  • 1/2 cup diced plum tomatoes

  • 1/4 cup shredded Asiago cheese

  • 2 tablespoons light or regular sour cream

  • 2 tablespoons light or regular mayonnaise

  • 1/2 teaspoon garlic salt

  • 1/4 teaspoon freshly ground black pepper

Cooking Directions

  1. In a medium bowl, combine all ingredients; mix well.

  2. Cover and chill at least 30 minutes or up to 24 hours before serving.

  3. Serve with crackers or chips. Makes 6 (1/4 cup) servings.


  • Calories84
  • Fat7g
  • Protein2g
  • Cholesterol7mg
  • Total Carbs4g
  • Fiber1g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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