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 Рsuper 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.





Mustard Aioli

This is a quick, tasty ‘sauce’ that’s perfect for pork, chicken, or just a plain sandwich. Here’s the original recipe, I followed it pretty close. Next time, I’ll make my own mayo. ENJOY!

Mustard Aioli

  • 2 garlic cloves, minced
  • 1/4 teaspoon coarse kosher salt
  • 1 cup mayonnaise (make your own or use a ‘good’ kind – I used TJ’s organic, but today I’ll make my own)
  • 2 tablespoons coarse-grained Dijon mustard – Trader Joe’s has THE BEST BRAND
  • 1 tablespoon fresh lemon juice

Put all ingredients into a small bowl or a mini food processor. If using a small bowl, whisk away until smoothed an mixed. Food processor, pulse until all is mixed well.