sun-dried tomato and artichoke dip

http://calgaryavansino.com/recipes/sun-dried-tomato-artichoke-dip/

  • Serves

    makes 4-6 servings (425g)

  • Preparation Time

    10 minutes

Ingredients

  • 1 (390g) tin artichoke hearts (in water)
  • 100g feta cheese
  • 1 garlic clove, crushed
  • 2 tsp lemon juice
  • 2 tsp still room-temperature water
  • 75g sun-dried tomatoes (in oil), chopped, plus extra for garnish
  • 30g pine nuts, toasted
  • 10g or half a small bunch fresh basil leaves, torn, plus extra for garnish
  • salt and pepper to taste
  • 1 (390g) tin artichoke hearts (in water)
  • 1/2 cup feta cheese
  • 1 garlic clove, crushed
  • 2 tsp lemon juice
  • 2 tsp still room-temperature water
  • 1/2 cup sun-dried tomatoes (in oil), chopped, plus extra for garnish
  • 1/4 cup pine nuts, toasted
  • 1/2 cup or half a small bunch fresh basil leaves, torn, plus extra for garnish
  • salt and pepper to taste
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This is one of my favourite dips; with all these Mediterranean flavours wrapped into one, it works with everything from homemade flax crackers to chopped raw fennel and peppers.

In a food processor or blender, combine half the artichokes, half the feta, crushed garlic, lemon juice and cold water. Blend until smooth. In a medium-sized bowl, combine sun-dried tomatoes, toasted pine nuts, basil leaves, the remaining chopped artichokes and the remaining feta cheese. Add the purée from above. Mix together well.

Season with salt and pepper if needed and garnish with chopped sun-dried tomatoes and basil. Store in an air-tight container and it will stay fresh for 3 days. It is delicious served on gluten-free toast or rye bread and also makes a great dip to accompany easy veggie snacks.