- Prep Time
- 6 ServingsServings
- 1 (13 oz.) can artichoke hearts, drained
- 4 oz. cream cheese
- 1 tbsp. light mayonnaise
- 3/4 cup California Ripe Olives, wedged
- 1 Tbsp. Prepared pesto
1 In the bowl of a food processor, puree artichoke hearts, cream cheese and mayonnaise until smooth.
2 Stir in California Ripe Olives and drizzle with pesto just before serving.