ARTICHOKE & MINT DIP

Artichoke & mint dip image

Turn a jar of artichoke hearts and a handful of mint into a great little dip in a matter of minutes

Provided by Merrilees Parker

Categories Buffet, Canapes, Dinner, Side dish, Starter

Time 20m

Number Of Ingredients 8

Ingredients

285g jar artichoke antipasto in oil
good handful of mint leaves, stripped from the stalks
3 tbsp crème fraîche
1-2 tsp lemon juice
6 pitta breads
2 tbsp olive oil
Maldon sea salt
lemon wedge and mint sprig, to garnish

Steps:

Up to a day ahead, blitz the artichokes and their oil with the mint in a food processor until fairly smooth. Add crème fraîche, season, then briefly pulse. Add lemon juice. Tip into a small bowl, cover and chill.
To serve, heat the oven to 200C/fan 180C/gas 6. Tear the pittas into rough pieces and spread over a couple of baking sheets. Drizzle with oil and scatter over some sea salt. Bake for 7-10 mins until crisp.
Set the bowl of dip on a large platter; add lemon wedge and mint. Surround with pitta pieces.

Nutrition Facts : Calories 362 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.34 milligram of sodium