Artichoke & Green Olive Dip

This is a great recipe from the Primal Blueprint Quick and Easy Meals (Mark Sisson). It’s quick, good, and I found mixed with egg-tuna salad, it’s boom sauce. Use this as a dip for veggies/crackers, a topper for fish or chicken. It’s pretty versatile.

I modified this a bit to include  extra garlic (shocker, I know) and capers. Two powerful flavors and together, awesomeness. You can see from my picture that I used this as a collard green taco topper – super good!!!









  • 1 cup pitted green olives (go to Haggen’s or The Market and get the olives from the bulk section – goooood olives)
  • 2 – 15 oz cans/jars of artichoke hearts, drained (I get mine from TJ’s)
  • 2 tbsp capers, drained
  • 3 cloves of garlic
  • 1/4 tsp red pepper flakes
  • salt to taste

Put everything in a food processor and pulse. Don’t over do it, you want it a bit chunky.





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