Artichoke & olive dip


Serves 6 Prep 15 mins No Cook £1.05 a por­tion 179 kcals, 18g fat, 4g sat. fat, 1g sugar

280g jar char­grilled ar­ti­chokes in oil,

drained, 2 tbsp of the oil re­served 340g jar pit­ted green olives, drained,

1 olive re­served, to serve 25g pine nuts 50g parmesan (or veg­e­tar­ian

al­ter­na­tive), finely grated juice ½ lemon

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.

Guests can dig in to these tasty dips when they ar­rive

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