Artichoke & mint dip

Artichoke & mint dip

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(1 ratings)

Prep: 10 mins Cook: 7 mins - 10 mins Ready in 20 minutes

Easy

Serves 6 - 8
Turn a jar of artichoke hearts and a handful of mint into a great little dip in a matter of minutes

Nutrition and extra info

  • Vegetarian

Nutrition: per serving for 6

  • kcal362
  • fat21g
  • saturates4g
  • carbs38g
  • sugars0g
  • fibre2g
  • protein7g
  • salt1.34g
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Ingredients

  • 285g jar artichoke antipasto in oil
  • good handful of mint leaves, stripped from the stalks
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 3 tbsp crème fraîche
  • 1-2 tsp lemon juice
  • 6 pitta breads
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • Maldon sea salt
  • lemon wedge and mint sprig, to garnish
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Up to a day ahead, blitz the artichokes and their oil with the mint in a food processor until fairly smooth. Add crème fraîche, season, then briefly pulse. Add lemon juice. Tip into a small bowl, cover and chill.

  2. To serve, heat the oven to 200C/fan 180C/gas 6. Tear the pittas into rough pieces and spread over a couple of baking sheets. Drizzle with oil and scatter over some sea salt. Bake for 7-10 mins until crisp.

  3. Set the bowl of dip on a large platter; add lemon wedge and mint. Surround with pitta pieces.

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Comments, questions and tips

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climbup
20th Oct, 2013
oops, forgot to rate!!! :)
climbup
20th Oct, 2013
YUM! A really delicious dip, if a bit mild. brilliant for an artichoke lover such as me. I went easy on the mint, added a pinch of salt and pepper and didn't use all the oil from the artichoke jar. Oh, I didn't use crème fraiche either, I used 0% fat greek yogurt- it turned out perfectly!!!
drumclune
21st Jul, 2008
5.05
Have made this lots of times; quick, easy and delicious. I don't use all the oil from the jar. Lemon zest is a good addition, as Alba suggested, and in winter I used dried mint. Have also used yoghourt instead of creme fraiche.
lanapolitana
18th May, 2008
This is a superb idea mixing artichokes and mint. When i make it i will try it will artichokes in water and then if i need to add a little olive oil i will.. also i will try a little zest of lemon.
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