Artichoke and Kalamata Olive Dip

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This Artichoke and Kalamata Olive Dip recipe is a quick and easy appetizer you can put together in five minutes. And it’s insanely versatile!

Serve it on Melba toast or baguette slices to those who love carbs. Spread it on keto cheese crisps for those eating low carb or keto.

Artichoke and Kalamata Olive Dip

Since this recipe does not include mayonnaise, you don’t have to worry about it going bad during your holiday party.

Not that it will have a chance to go bad: it’s always one of the first appetizers to run out when I serve it, no matter how much I make.

Artichoke and Kalamata Olive Dip recipe spread on Melba toast

Hot or Cold – The Choice is Yours

Need a hot appetizer? Spoon it into a greased ramekin or stuff it into a bread bowl and bake it at 350°F until it’s bubbly, around 15 minutes or so.

Rather serve it cold? It’s delicious that way, too. Just leave yourself an hour or so to chill it in the fridge before serving.

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More Serving Ideas

I love a recipe that can be used in a variety of ways. This one is no exception.

  • Use it as a filling for stuffed mushrooms. Just brush both sides of the mushroom caps with a bit of olive oil, tuck a hefty spoonful of dip into each cap, and bake them at 400°F for 10 minutes, or until bubbly.
  • Try it with chicken. Cut a pocket into a boneless, skinless chicken breast and tuck a large spoonful in there before baking.
  • Fancy up Fish Friday. Spoon and spread a couple of tablespoons onto cod or tilapia filets, sprinkle with a bit of smoked paprika and bake at 400°F for 10-15 minutes, or until the fish flakes easily with a fork.

Artichoke and Kalamata Olive Dip

Ready in five minutes, this savory dip is low-carb and so versatile!
Print Recipe
Artichoke and Kalamata Olive Dip Recipe
Prep Time:5 mins
Cook Time:0 mins
Total Time:5 mins


  • Food processor


  • 14 oz. artichoke hearts not marinated
  • 1/2 cup Kalamata olives pitted
  • 1/2 cup Parmesan cheese freshly-grated
  • 1 cup cottage cheese try my homemade cottage cheese recipe
  • 2 tbsp. fresh parsley or 1 tsp. dried
  • 1/2 tsp. red pepper flakes
  • 2 cloves garlic
  • 1 tbsp. lemon juice


  • Pulse artichoke hearts in food processor until slightly chopped.
  • Add remaining ingredients. Pulse repeatedly until chopped but not pureed.
  • Transfer to a serving container. (See note below.)


To serve cold: Chill for a hour to let flavors mingle.
To serve hot: Spoon into a greased baking dish or a bread bowl and bake at 350°F for 10-15 minutes, or until bubbly.


Serving: 2tbsp | Calories: 39kcal | Carbohydrates: 2g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 259mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 261IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg
Servings: 16 people
Calories: 39kcal
Author: Katie Berry

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