Artichoke and Green Olive Dip



14 -ounce of artichoke hearts, drained, rinsed and dried
1 tablespoon extra virgin olive oil
2 tablespoons fat free sour cream
2 cloves garlic, minced
2 green onions, white and green parts, minced
1/2 teaspoon fresh rosemary, minced (or 1/4 teaspoon dry)
Pinch cayenne pepper
12 medium pitted green olives, chopped fine
2 tablespoons chopped parsley

1. Puree the first seven ingredients in a food processor until smooth. Fold in the olives and parsley. Chill. Serve with toasted baguette slices