Artichoke & mint dip
- Preparation and cooking time
- Prep:
- Cook: -
- Ready in 20 minutes
- Easy
- Serves 6 - 8
Skip to ingredients
- 285g jar artichokeantipasto in oil
- good handful of mintleaves, stripped from the stalks
- 3 tbsp crème fraîche
- 1-2 tsp lemon juice
- 6 pitta breads
- 2 tbsp olive oil
- Maldon sea salt
- lemonwedge and mint sprig, to garnish
Nutrition: per serving for 6
- kcal362
- fat21g
- saturates4g
- carbs38g
- sugars0g
- fibre2g
- protein7g
- salt1.34glow
Method
step 1
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.
step 2
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.
step 3
Set the bowl of dip on a large platter; add lemon wedge and mint. Surround with pitta pieces.
