Artichoke & Black Olive Dip Recipe

Artichoke & Black Olive Dip Recipe

  • 1 (7.5 ounce) jar marinated artichoke hearts, drained and diced
  • 1/2 cup diced Lindsay® Black Ripe 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
  1. In a medium bowl, combine all ingredients; mix well. Cover and chill at least 30 minutes or up to 24 hours before serving. Serve with crackers or chips.
Recipe of the Day|