Artichoke & olive dip

Artichoke & olive dip

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(2 ratings)

Prep: 15 mins


Serves 6
Create a laid-back Italian meal for friends with this delicious dip, breadsticks, olives and cured meats

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal179
  • fat18g
  • saturates4g
  • carbs1g
  • sugars1g
  • fibre2g
  • protein4g
  • salt2.14g
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  • 280g jar chargrilled artichokes in oil, drained, 2 tbsp of the oil reserved
  • 340g jar pitted green olives, drained, 1 olive reserved, to serve
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 25g pine nuts
  • 50g parmesan (or vegetarian alternative), finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • juice ½ lemon



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


  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.

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Comments, questions and tips

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20th Jan, 2013
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.
5th Sep, 2010
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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