Breads, Pizza & Panini

Artichoke and Mint Dip

This is one of the three dip options for our 'Garlic Flat Breads and Dips' recipe.
Cook with:
Filippo Berio Extra Virgin Olive Oil
Serves: 6-8
Preparation time: 5 minutes
Cooking time:

Ingredients:

  • 400g can artichoke hearts, drained
  • 50g toasted pine nuts
  • Finely grated zest and juice 1small lemon
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil, plus extra for drizzling
  • Handful mint leaves
  • Salt and freshly ground black pepper
  • Smoked paprika, for sprinkling

Method:

  1. Place the artichokes, most of the pine nuts (reserving a few for garnish), lemon zest and juice, Filippo Berio Extra Virgin Olive Oil, mint leaves and seasoning in a food processor and blitz until smooth.
  1. Spoon into a bowl, sprinkle with the remaining pine nuts and little smoked paprika and drizzle with Filippo Berio Extra Virgin Olive Oil.