Artichoke Tapenade

 

INGREDIENTS:

• 1 14-ounce can of artichoke hearts (drained well)

• 3/4 cup pitted Kalamata olives

• 1/4 cup of GoAvo®

• 3 cloves garlic

• 1 tablespoon chopped red onion

• 1 tablespoon chopped fresh parsley

• 1 teaspoon red wine vinegar

 

DIRECTIONS:

Pulse olives, garlic, onion, and parsley in a small food processor until chopped.  Add artichoke hearts and continue pulsing until coarsely chopped.  Add GoAvo® and vinegar and continue to pulse until evenly chopped.  Serve with warm toast points and feta cheese if desired.