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Artichoke & olive dip

Artichoke & olive dip

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 6

Create a laid-back Italian meal for friends with this delicious dip, breadsticks, olives and cured meats

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal179
fat18g
saturates4g
carbs1g
sugars1g
fibre2g
protein4g
salt2.14g
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Ingredients

Method

  • STEP 1

    Put the artichokes, olives, pine nuts, Parmesan and lemon juice into a food processor and whizz to a rough paste. Can be made up to a day ahead and chilled. When ready to serve, put into a bowl, swirl the reserved oil from the artichokes over the top and finish with the remaining olive. If made ahead, bring it to room temperature about an hour before serving to let the flavours develop.

Goes well with

Recipe from Good Food magazine, September 2010

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Overall rating

Rating: 5 out of 5.4 ratings
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