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