The Hairy Bikers' artichoke and lemon dip

The Hairy Bikers / 21 June 2017

This easy artichoke and lemon dip recipe is a good snack with cucumber, celery and other crunchy vegetables.

Preparation time

10 minutes

Calories

50 per 50g serving



Ingredients

  • 200g (7oz) roasted artichokes
  • Grated zest of 1 lemon
  • Juice of ½ lemon
  • 1 garlic clove, crushed
  • Small bunch of basil, leaves only
  • 15g (½oz) vegetarian Parmesan-style hard cheese, grated
  • 150g (5oz) half-fat crème fraÎche
  • Sea salt and black pepper

Method

Those roasted artichokes in oil you can buy from the deli counter or in jars are just right for this – better than the ones in brine. But you do have to drain and rinse them thoroughly to keep the calorie count down. 

You still get a nice creamy dip that makes a great snack with some cucumber, celery and other raw veg. This recipe is a life-saver for those snack-attack moments.

1. Drain the roasted artichokes and rinse them thoroughly.

2. Put the artichokes in a food processor with the remaining ingredients and season well with salt and pepper.

3. Blitz until the mixture is fairly smooth – it’s good to keep a little texture, but you don’t want the dip to be lumpy or fibrous. You may need to push the mixture down with a spatula a couple of times.

4. Cover and store the dip in the fridge until needed. It will keep well for a couple of days.

Recipe extracted from The Hairy Dieters Go Veggie, £14.99, Orion.

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