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Artichoke & Basil Dip with Grissini

Artichoke & Basil Dip with Grissini

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 2

An effortless Italian dip made from jarred artichokes, pecorino cheese, basil and greek yoghurt. Whizz up a batch when you need an alternative to houmous  – simply serve with grissini breadsticks or crudités for a healthy snack, or stir through pasta for a more substantial lunchtime treat.
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  • 150g tinned artichoke hearts
  • 1 clove garlic
  • 25g fresh basil
  • 35g pecorino cheese, grated
  • 2 tbsp greek yoghurt
  • 1 tbsp extra virgin olive oil
  • ½ lemon, zest and juice
  • ½ pack grissini, to serve (optional)


Step 1

In a food processor, blend together the drained artichoke hearts, garlic, basil, pecorino and greek yoghurt.

Step 2

Season and add the extra virgin olive oil. Whizz again until smooth.

Step 3

Add a squeeze of lemon juice and top with a little zest before serving with grissini breadsticks.

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