Artichoke and Mint Dip

This is one of the three dip options for our 'Garlic Flat Breads and Dips' recipe.

Categories: Breads, Pizza & Panini, Vegan, Vegetarian

Serves: 6-8 Preparation time: 5 minutes



  • 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


  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.
  2. Spoon into a bowl, sprinkle with the remaining pine nuts and little smoked paprika and drizzle with Filippo Berio Extra Virgin Olive Oil.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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