ARTICHOKE-BASIL SPREAD

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Artichoke-Basil Spread image

Yield makes 1 cup

Number Of Ingredients 6

1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered
1/4 cup fresh basil leaves, coarsely chopped
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper

Steps:

  • In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse just to combine. Spread can be refrigerated up to 3 days in an airtight container.

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