ARTICHOKE-BASIL SPREAD

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Artichoke-Basil Spread image

Try this spread on our Artichoke and Salami Sandwiches, or as a dip for crudite and pita chips.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

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, chopped
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon red-pepper flakes
Coarse salt and 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 briefly to combine. Serve on a sandwich or with crackers or crudites. Store in the refrigerator for up to 3 days.

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