Artichoke and basil dip
- Published: 7 Jul 15
- Updated: 26 May 25
A quick and easy Italian-inspired dip recipe made with artichokes, parmesan, mascarpone and basil.
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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
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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).
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- Recipe from June 2015 Issue
Nutrition
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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