
Artichoke Tapenade
INGREDIENTS:
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1 14-ounce can of artichoke hearts (drained well)
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3/4 cup pitted Kalamata olives
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1/4 cup of GoAvo®
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3 cloves garlic
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1 tablespoon chopped red onion
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1 tablespoon chopped fresh parsley
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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.