14 oz quartered artichokes in brine
1 clove garlic
¼ cup olive oil
2 tbsp fresh lemon juice (1/2 lemon)
Directions:
Drain and squeeze out as much water as possible out of the artichokes so they don't thin the dip.
Chop artichokes and garlic in a food processor by pulsing a few times. Add remaining ingredients and blend until creamy.
Notes:
Big hit at the dinner party. A very light spread which EZ would recommend on a sandwich.
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