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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.

The Hairy Bikers artichoke and lemon dip
Artichoke and lemon dip from The Hairy Dieters Go Veggie

Preparation time

10 minutes


50 per 50g serving


  • 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


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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