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.
- 2 (340 g) cans artichokes, drained
- 1⁄2 cup basil leaves, add more if you love basil
- 1⁄2 cup sour cream, can be lite
- 3⁄4 cup grated parmesan cheese or 3⁄4 cup other cheese
- salt and pepper
- Process everything till smooth - you can leave it a bit chunky if you prefer.
- Serve with pita bread.
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
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:-)
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.