Source: dLife

Blend of artichokes, olives, roasted red peppers, and capers make for a tasty spread.

Servings

1 tbsp chopped parsley , fresh
1 large garlic cloves
1 cup canned black olives , pitted (or green olives)
14 oz canned artichokes hearts, drained
4 oz roasted red peppers with brine , drained
2 tbsp capers, drained
1 tbsp fresh lemon juice
1 pinch black pepper , ground (to taste)

1 Place the parsley and garlic in a blender and pulse until finely chopped. Add in the olives and process until finely chopped but not pureed, place into a bowl.
2 Add the artichokes to the blender and process until chopped not pureed, add to bowl.
3 Stir in the remaining ingredients and serve or store in refrigerator in an airtight container for up to 7 days.

This is best served at room temperature so if you make ahead of time and refrigerate, allow enough time to bring back to room temperature before serving.