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Artichoke-and-olive bake

By Abigail Donnelly
Full StarFull StarFull StarFull StarFull Star
6
Easy
10 minutes
40 minutes

Ingredients

  • 20 green olives
  • 3 x 280 g jars artichokes, drained
  • ½ cup Gruyère cheese, grated
  • 150 g cream cheese
  • 4 garlic cloves, finely chopped
  • ⅓ cup Greek-style yoghurt
  • Salt, to taste

Method

  1. Preheat the oven to 180°C. Set aside the olives, a quarter of the artichokes and the Gruyère. Blend the remaining ingredients until smooth.
  2. Chop the olives and remaining artichokes coarsely and stir through the cream cheese mixture. Scrape into ramekins or a medium-sized ovenproof dish. Sprinkle over the Gruyère and bake for 40 minutes.
  3. Serve warm with olive bread as a starter, or add a salad for a light supper.

Discover more savoury bakes here.