‘Dip-Off’ Winning Recipe!

Posted by on Oct 22, 2012 in Featured, Recipes, Uncategorized | Comments Off on ‘Dip-Off’ Winning Recipe!

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(Image: Bowl of Green Olives by adamr / FreeDigitalPhotos.net)

We’re pleased to bring you the crowd’s favourite dip from our Source Centre Social ‘Dip-Off’ event. Brought to the Social by Dr. Allison Barriscale and adapted from the Moosewood Resaurant – New Classics, this dip is great served with crackers or crisp toast or your carb of choice. It’s also extremely easy and quick to make.

GREEN OLIVE & ARTICHOKE TAMPENADE
Yields about 3 cups
Total time: 30 minutes

 

Ingredients:
5 artichoke hearts (14-ounce can, drained)
1 cup toasted walnuts, chopped
1 cup pitted green or Spanish garlic olives
2 to 3 tablespoons chopped fresh parsley
1 teaspoon freshly grated lemon peel (optional)
 to 4 teaspoons fresh lemon juice
1/3 cup extra-virgin olive oil
cracked or ground black pepper to taste

Toast walnuts at 350º in a single layer on an unoiled baking tray for about 5 minutes, until fragrant.

In the bowl of a food processor*, whirl the artichoke hearts, walnuts, olives, garlic, parsley, and lemon peel, if using, for a few seconds until everything is uniformly minced. Scrape down the sides if necessary, add the lemon juice and olive oil, and process for a few more seconds until the mixture forms a rough paste (not a
smooth puree but a cohesive paste). Season with pepper to taste.  Enjoy!

*Can also be done in a blender, if a food processor is unavailable.
Tapenade is best served at room temperature and can be stored, covered and refrigerated, for up to a week.

PER 1-OUNCE SERVIING: 77 CALORIES, 1.4 G PROTEIN, 7.4 G FAT, 2.5 G ARBOHYDRATES, 0.8 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 241 MG
SODIUM, .4 G TOTAL DIETARY FIBER.

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Source Centre Social

Great to Connect! We would like to extend a huge THANK YOU to all who attended our Source Centre Social...

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