Artichoke and Basil Dip

Total Time
5mins
Prep 5 mins
Cook 0 mins

This is from a free brochure I picked up recently in the supermarket and is delicious-I did not have parmesan on hand so used WW grated cheddar and it was still fantastic.

Ingredients Nutrition

Directions

  1. Process everything till smooth - you can leave it a bit chunky if you prefer.
  2. Serve with pita bread.

Reviews

(5)
Most Helpful

The taste is good. I made half the recipe with the same quantity of basil (1/2 cup). I used blue african basil. Maybe that's why the color is darker. I used a cajun cheese I had to use. It gave a great taste to it. Thanks Kate :) Made for the australian recipe swap for August 2011

Boomette August 15, 2011

There is very little to go wrong with ingredients such as these - I LOVE artichokes and the combination of the parmesan and basil was delightful! I used creme fraiche in place of sour cream and also added a few toasted pine nuts to the dip for a bit of a crunch! We ate this with ciabatta bread and a glass of Lambrusco wine - how decadant is that?! Made for ZWT and my team mate - AB FAB! FT:-)

French Tart July 01, 2008

We did not enjoy this as we had hoped as we love basil and artichokes! It just wasn't creamy enough for our taste to be used as a dip... the texture wasn't right for us. I used fat-free marinated artichokes, fresh basil and fat free sour cream - it ended up the consistency of a tapenade, quite chunky and not very cohesive. Served with recipe#175410 Made for ZWT4.

Brooke the Cook in WI June 22, 2008

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