Artichoke Salsa

When it comes to snack time at our house, if there is a dip of any kind to be had, it gets eaten up faster than it can be stirred together. Whether it’s a salsa, a creamy dip, a cheesy dip or a hummus, it’s pretty much a given that everyone will love it. Although I’m pretty sure it’s the act of dipping that is more important than the taste for the kids, my husband and I absolutely expect our dips of choice to taste great.

This artichoke salsa was a winner on all counts. It definitely made for a fun dipping experience and the taste was extraordinary. The tangy flavors from the artichoke hearts and olives perfectly married with the strong garlic and mellow tomatoes. It all combined for a unique taste that was a great complement with some pita chips.

Artichoke Salsa

  • 1 6.5 oz. jar marinated artichoke hearts
  • 1/2 c. black olives
  • 1/2 c. grape tomatoes
  • 2 cloves garlic
  • 2 T. fresh basil
  • 1/8 t. crushed red pepper flakes
  • Salt and pepper, to taste

Drain artichokes, reserving 2 T. of the marinating liquid. Coarsely chop the artichokes, olives and tomatoes.

Place in a small bowl. Finely mince garlic and basil. Stir into bowl along with seasonings and reserved marinade.

Cover and refrigerate at least one hour before serving. Serve with pitas, pita chips, tortilla chips or bagel chips.

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