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

Published: 7 Jul 15
Updated: 18 Mar 24

Test kitchen approved

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

Serves 2
Hands-on time 10 min

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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).

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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Artichoke and basil dip

Ingredients

Method

Nutrition

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