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.