Green Olive and Artichoke Spread

To lower the sodium content of this spread, rinse the olives extremely well to wash away some of their salty brine. Black olives, pitted kalamata olives, or any other kind of pitted olives can be used in place of the green. Or, try a mixture of different kinds of olives!

Olives and artichokes grow all along the shores of the Mediterranean. This spread is a lot like a French tapenade, usually made with olives and other good things, like the artichokes used here. I make my version with cream cheese to give it a nice, spreadable consistency for serving alongside crackers or toasted bread rounds.

 

Ingredients

• 2 (8-ounce) packages light cream cheese, softened
• 2 cups pimento-stuffed green olives or any other kind of pitted olives, drained
• 1 (12-ounce) jar marinated artichoke hearts, drained
• 1/2 cup fresh chopped parsley leaves
• Zest and juice of 1 lemon
• 2 teaspoons minced garlic, or to taste
• 1 teaspoon dried thyme
• 1/4 teaspoon black pepper

Directions

1. Place the cream cheese in the bowl of a food processor and pulse until creamy and soft, about 1 minute.
2. Transfer cream cheese to a 1.5-quart baking dish. (There's no need to clean out the food processor bowl before proceeding.)
3. Place the remaining ingredients in the bowl of the food processor and pulse until very finely chopped but not puréed, about 1 minute.
4. Combine the olive mixture with the cream cheese, mixing well. Serve chilled or at room temperature, garnished with lemon slices and a sprig of parsley, if desired.