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Artichoke & mint dip

Artichoke & mint dip

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Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • 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

  • Vegetarian
Nutrition: per serving for 6
HighlightNutrientUnit
kcal362
fat21g
saturates4g
carbs38g
sugars0g
fibre2g
protein7g
low insalt1.34g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Recipe from Good Food magazine, December 2005

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Overall rating

Rating: 5 out of 5.3 ratings
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