Artichoke and basil dip

Name: Artichoke and basil dip
Yield: Serves 2
Cuisine: Mediterranean recipes
Ingredients: 150g chargrilled artichokes (from a tub); 1 garlic clove; Small bunch of fresh basil; 35g grated parmesan (or vegetarian alternative); Dollop of mascarpone; A glug of extra-virgin olive oil; Lemon juice

Easy
June 2015

Easy
June 2015

Serves 2
Hands-on time 10 min

A quick and easy Italian-inspired dip recipe made with artichokes, parmesan, mascarpone and basil.

Gluten-free recipes

Nutrition: per serving

Calories: 304kcals
Fat: 26.9g (12.6g saturated)
Protein: 9.1g
Carbohydrates: 5.9g (5.9g sugars)
Fibre: 2.1g
Salt: 0.7g

Nutrition: per serving

Calories: 304kcals
Fat: 26.9g (12.6g saturated)
Protein: 9.1g
Carbohydrates: 5.9g (5.9g sugars)
Fibre: 2.1g
Salt: 0.7g

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Ingredients

150g chargrilled artichokes (from a tub)
1 garlic clove
Small bunch of fresh basil
35g grated parmesan (or vegetarian alternative)
Dollop of mascarpone
A glug of extra-virgin olive oil
Lemon juice

Method

Whizz the artichokes, garlic, basil, parmesan and the mascarpone in a food processor with some seasoning. Add the olive oil and whizz to a pesto-like texture. Add lemon juice to taste.

Try our artichoke and basil dip with crisps or tortilla chips alongside tzatziki and sweetcorn salsa (pictured).