Olive Artichoke Dip


  • 1 (13 oz.) can artichoke hearts, drained
  • 4 ounces cream cheese
  • 1 tablespoon light mayonnaise
  • 3/4 cup California Black Ripe Olives, wedged
  • 1 tablespoon prepared pesto


In the bowl of a food processor, puree artichoke hearts, cream cheese and mayonnaise until smooth. Stir in California Ripe Olives and drizzle with pesto just before serving.

*serving suggestion: serve with pita chips

Nutritional Analysis Per Serving: Calories 140, Fat 10g, Cholesterol 20mg, Sodium 590mg, Carbohydrate 8g, Protein 4g, Calories from fat 64%