Artichoke Tapenade



  • 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



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.