10-Minute Artichoke Dip Recipe with Manchego Cheese

A small bowl of artichoke dip made with green olives and manchego cheese placed on a napkin with slices of bread in the background.

10-Minute Artichoke Dip Recipe with Manchego Cheese

This best artichoke dip uses marinated jarred artichoke hearts, green olives, pine nuts and manchego cheese and comes together in the food processor in 10 minutes.

Course Appetizer

Cuisine Any

Prep Time 10

Total Time 10

Servings

Calories 181kcal

Author Susan Pridmore

Equipment

box grater
Chef's knife
Food Processor

Ingredients

2 cups marinated artichoke hearts drained
6 pitted green olives
½ cup coarsely grated manchego cheese
¼ cup coarsely chopped flat leaf parsley
1 tablespoon pine nuts
⅛ – ¼ teaspoon Pimentón de la Vera optional
¼ cup extra-virgin olive oil

Instructions

Combine all of the ingredients in the bowl of a food processor, except the oil. Pulse until the ingredients are finely chopped.
Note: be sure to drain any excess liquid from both the marinated artichoke hearts and green olives.
Add the olive oil one tablespoon at a time, pulsing after each addition, until you reach the consistency you want.
Serve at room temperature with tortilla chips, pita chips, crackers, pita bread or toasted baguette slices. Or get creative and serve it in a bread bowl.

Nutrition