
Artichoke and Olive Dip
Ingredients (9)
- 1 (15 ounce) can artichoke hearts, chopped
- 1 (8-10 ounce) jar olive tapenade, no specific brand needed
- 1 Cup grated Asiago or Parmesan cheese
- 1 1/2 Cups grated Monterey Jack cheese
- 1/2 Cup fresh basil, chopped (plus some for garnish)
- 1 Serrano pepper, diced (optional)
- Salt and pepper
- 6 pita breads
- Olive oil
Directions
Learn how to make this recipe at Macheesmo