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Artichoke and Caper Bread Spread


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  • 1 (14 ounce) can artichokes, drained
  • 6 tbsp extra virgin olive oil
  • 1 1/2 tbsp lemon juice
  • 3 tbsp capers, drained
  • 2 cloves garlic, peeled
  • 1 tbsp dill
  • 1/8 tsp cayenne
  • 2 tsp parsley
  • 2 tsp roasted red pepper for color (optional)
  • Pinch of salt, if needed
  • Crusty French bread, sliced



Step 1

Place all ingredients except the French bread in bowl of a food processor fitted with knife blade. Pulse on and off to a slightly coarse texture. Serve at room temperature with warm French bread. May be refrigerated up to a week.

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