Artichoke & olive dip

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• deakincaro

  05 September 2010

  deakincaro rated and commented on this recipe

  

  This was a hit when I made it last week. My family and friends devoured the lot. I accompanied it with the Caponata which is also delicious. I have made a second batch already!

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• FrenchFoodie

  20 January 2013

  FrenchFoodie rated and commented on this recipe

  

  My guests always live this dip. I know serve it on crostini - slices of baguette, that I brush with the oil from the artichoke and then put under the grill for a couple of minutes. It makes the dip a lot easier to serve.

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Ingredients

• 280g jar chargrilled artichokes in oil, drained, 2 tbsp of the oil reserved
• 340g jar pitted green olives , drained, 1 olive reserved, to serve
• 25g pine nuts
• 50g Parmesan (or vegetarian alternative), finely grated
• juice ½ lemon

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Vegetarian

Ingredients

• 280g jar chargrilled artichokes in oil, drained, 2 tbsp of the oil reserved
• 340g jar pitted green olives , drained, 1 olive reserved, to serve
• 25g pine nuts
• 50g Parmesan (or vegetarian alternative), finely grated
• juice ½ lemon

Per serving

179 kcalories, protein 4.0g, carbohydrate 1.0g, fat 18.0 g, saturated fat 4.0g, fibre 2.0g, sugar 1.0g, salt 2.14 g

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