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Artichoke & olive dip

Create a laid-back Italian meal for friends with this delicious dip, breadsticks, olives and cured meats

  • Prep: 15 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 179
  • Carbohydrates 1
  • Saturated Fat 4
  • Sugar 1
  • Protein 4
  • Fat 18
  • Fibre 2
  • Salt 2.14

Nutrition per serving

  • Calories 179
  • Carbohydrates 1
  • Saturated Fat 4
  • Sugar 1
  • Protein 4
  • Fat 18
  • Fibre 2
  • Salt 2.14

Ingredients

  • 280g jar chargrilled artichokes in oil, drained, 2 tbsp of the oil reserved
  • 340g jar pitted green olives, drained, 1 olive reserved, to serve
  • 25g pine nuts
  • 50g parmesan (or vegetarian alternative), finely grated
  • juice ½ lemon

Method

  1. Put the artichokes, olives, pine nuts, Parmesan and lemon juice into a food processor and whizz to a rough paste. Can be made up to a day ahead and chilled. When ready to serve, put into a bowl, swirl the reserved oil from the artichokes over the top and finish with the remaining olive. If made ahead, bring it to room temperature about an hour before serving to let the flavours develop.

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