ARTICHOKE & OLIVE DIP

Artichoke & olive dip image

Create a laid-back Italian meal for friends with this delicious dip, breadsticks, olives and cured meats

Provided by Jane Hornby

Time 15m

Number Of Ingredients 5

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 179 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 2.14 milligram of sodium