Get a little help with this easy dip—ask your deli to cut the provolone cheese into 1/4-inch-thick slices. That speeds the fine dicing of the cheese.
1. Drain artichoke hearts, reserving 1 tablespoon of the liquid. Finely chop artichoke hearts. In medium bowl toss together artichoke hearts, reserved artichoke liquid, tomatoes, olives, cheese, olive oil and pepper.
2. Serve immediately or cover and refrigerate for up to 8 hours. Serve with Kellogg's® Town House® Pita Crackers Mediterranean Herb.