Artichoke and spring onion dip
 | serves 6 |
 | prep 5 mins |
Ingredients:
390g can artichoke hearts, drained
1 garlic clove, halved
3 spring onions, coarsely chopped
2 tbsp mayonnaise
salt and freshly ground black pepper
Prepare Ahead:
The dip can be made up to 24 hours in advance, covered with cling film, and chilled until ready to serve.
Preparation:
1 - Place the artichokes, garlic, spring onions, and mayonnaise in a food processor or blender and process to form a smooth purée.
2 - Season to taste with salt and pepper, then spoon into a serving bowl, cover, and refrigerate until ready to use.
Good with: Pitta bread, vegetable crudités, or breadsticks. Alternatively, spread on to chunks of French bread.
See more recipes in the dossier: Dips, spreads, pâtés, and purees
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