Artichoke and basil dip

  • Effort icon Easy
  • June 2015
Artichoke and basil dip
  • Effort icon Easy
  • June 2015
  • Serves icon Serves 2
  • Time icon Hands-on time 10 min

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

  • Gluten free Gluten-free

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
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

  1. 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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