Last night I found a recipe on Bon Appétit and modified it according to what I found at the local grocery store. This recipe is easy to prepare and the end result is a sharp deliciousness that I appreciate. Click on the links to garlic and artichokes if you want to learn a little more about these foods!
Green Olive and Artichoke Dip!
1 can (398 ml) of pitted and sliced green olives, drained
3 cloves of garlic, crushed or coarsely chopped
1 can (398 ml) of artichokes, drained and rinsed
3 tablespoons of good quality pesto (homemade?)
1 cup of grated Parmesan cheese
1 1/2 logs of garlic and herb goat cheese (about 150 g in total) or 2/3 cup cream cheese or go for the 5.2 ounce Boursin!
Preheat oven to 375’F. Finely mince olives and garlic in a food processor. Add artichokes and pesto and pulse until coarsely chopped. Transfer to a baking dish and mix with the cheeses. Bake til bubbly, approximately 30 minutes. Serve with breads, crackers, crudités, etc!
Approximately 10 servings.
By: Tammy Schmidt, Montreal
fleurbain 
That sounds fantastic. I don’t have a food processor, but slice’n’dicing would work well too, I’d imagine. Miam!!!
If you don’t have a food processor, use the olive tapenade recommended in the Bon Appétit recipe. I adjusted the recipe because olives in a can are less expensive than a ready made tapenade and I have a food processor. 🙂
Ah! Ok, will check it out… thank you!