Artichoke & olive dip
Ingredients
- Step 1 280g jar chargrilled artichokes in oil, drained, 2 tbsp of the oil reserved
- Step 2 340g jar pitted green olives , drained, 1 olive reserved, to serve
- Step 3 25g pine nuts
- Step 4 50g parmesan (or vegetarian alternative), finely grated
- Step 5 juice ½ lemon
Calories: 179
Carbohydrate: 1 g
Protein: 4 g
Fat: 18 g
Cook time: 15 minutes
Prep time: 15 minutes
Total time: 30 minutes
Servings: 6
TAGS
Buffet
Canape
Italian
Josh Eagleton
10-30 minute
200 kcal or less
6 serving
Antipasti
Artichoke
Artichoke
Artichoke
Easy
Homemade dip
Italian
Jane Hornby
Mediterranean
Quick
Vegetarian
Directions
- 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.