Artichoke and Basil Dip

"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."
 
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photo by Boomette photo by Boomette
photo by Boomette
photo by Brooke the Cook in photo by Brooke the Cook in
photo by Sharon123 photo by Sharon123
Ready In:
5mins
Ingredients:
5
Serves:
6-8
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ingredients

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directions

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

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Reviews

  1. 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
     
  2. 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:-)
     
  3. 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.
     
  4. I used mozzarella instead of parmesan or cheddar. It is good, but I can only eat a little at a time because it was an odd texture for me.(I left mine less creamy and more chuncky)
     
  5. This was delicious! I used marinated artichokes and halved the recipe. I served with tortilla chips. Yummy stuff! Thank you!
     
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Tweaks

  1. 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:-)
     
  2. I used mozzarella instead of parmesan or cheddar. It is good, but I can only eat a little at a time because it was an odd texture for me.(I left mine less creamy and more chuncky)
     

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