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Artichoke & Basil Dip with Grissini
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2 serving
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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Ingredients
- 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)
Method
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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