- 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
Preheat the oven to 180°C. Set aside the olives, a quarter of the artichokes and the Gruyère. Blend the remaining ingredients until smooth.
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.
Serve warm with olive bread as a starter, or add a salad for a light supper.