This basil artichoke tapenade is a refreshing dip for easy entertaining. It tastes like olive tapenade meets basil pesto meets spinach artichoke dip. With coarsely chopped artichoke hearts and green olives tossed with capers, pine nuts, parmesan, lemon juice, and olive oil, it's flavorful and simple to make!
5 from 46 reviews
Ingredients
1 14ozcan artichoke quarters in water, drained and coarsely chopped
½cupgreen olives, such as manzanilla, Spanish queen, or castelvetrano, coarsely chopped
¼cupfreshly grated parmesan cheese
¼cuppacked fresh basil, chopped, plus more for garnish
2tablespoonsdrained capers
2tablespoonsextra virgin olive oil
1tablespoonfreshly squeezed lemon juice
Zest of half a lemon
1garlic clove, minced
PinchSalt & pepper
2tablespoonstoasted pine nuts
INSTRUCTIONS
Toss all the ingredients except for the pine nuts together in a food processor. Pulse for a few seconds until well combined and coarsely chopped, but not puréed. Alternatively, finely chop all of the ingredients by hand and toss them together to serve.
Fold in the pine nuts and transfer to a serving bowl.
Recommendation: serve with crackers or toasted baguette and fresh mozzarella, on a charcuterie board, or as the garnish for fish.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.