Baked Olive Artichoke Dip

1. Preheat the oven to 375ºF.
2. Roughly chop the drained artichoke hearts, mince the basil, and grate the Parmesan finely.
3. Mince the olives, capers, and garlic to form a simple tapenade. If you already have green olive tapenade on hand, use ¾ cup of that instead of these 3 ingredients.
4. Mix everything together (except for the crackers) and press into a pie plate.
5. Bake for 30 minutes, and serve with the crackers or bread! If you want a pop of fresh color, garnish with extra basil.