Artichoke and Black Olive Dip

1 - 7.5 oz jar marinated artichoke hearts, drained and diced
1/2 c. Kalamata olives, pitted and diced
1/2 c. plum tomatoes, diced
2 Tbsp. Robust Extra Virgin Olive Oil
1/4 c. Asiago cheese, shredded
2 Tbsp. sour cream
2 Tbsp. Hellman's mayonnaise
1/2 tsp garlic powder
1/4 tsp. freshly ground black pepper


In a medium bowl, combine all ingredients and mix well. Cover and chill at least 30 minutes, or up to 24 hours, before serving. Serve with crackers or chips.

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