Artichoke Olive Dip

  • 1 sml jar artichokes
  • ½ c black olives, pitted
  • ¼ c Grana Padano
  • squeeze lemon juice
  • ¼ -1/3 c mayonnaise (or to taste)
  • black pepper

Drain artichokes (not down the sink as they are quite oily) and pulse in a food processor — keep a bit chunky. Pulse the olives — also keep a bit chunky. Add lemon juice, mix with mayonnaise and fold in cheese. Check for seasoning.

Place into Siljan cups, grate a bit more cheese over and slip under the broiler. The dip can also be served in a bowl with crackers, or on crostini as well. Pass while hot and bubbly and enjoy with something cold and bubbly.