Simple, satisfying and scrumptious. Thank you.
This was good! I did follow other reviewers and pureed the basil into it, and left a third of the artichokes more chunky.
I found this recipe in the December 2005 Better Homes & Gardens magazine, and was just about to post this myself! I've made this many times and it is just delightful!
SOOOOOOOOOO Good!!! This is just like the Best Hummus, without all the calories. Will make this often. Thanks for posting.
Dangerously good! 12-14 servings?! Forget it, I could eat it all by myself. I almost forgot the lemon juice, but good thing I didn't. It brightens it up nicely. I used a 15 oz can of beans, and I think it gave it a good hummus-like texture. Thank you so much for posting!
this was tasty. i subbed plain yogurt for the oil and threw in some feta cheese.mmmm. i didnt have roasted peppers or basil so i just put some rosemary in. turned out great! good texture i added quite a bit more red pepper as a personal reference but i definatly want to make this again. thanks
Oh my stars this is good. I made this a light dip by adding just 1 1/2 tablepoons of olive oil. In processing, I put 1/3 of the artichokes aside; made the puree; then pulse in the reserved artichokes leaving a bit of texture. Also instead of chips or bread I stuffed celery sticks with dip and cut the peppers into strips to line each, and sprinkled them with basil. For a croud, I would suggest simply mixing the basil right on in. I used 3 cloves of garlic and would suggest using just two unless you are a garlic fiend. The dip has lots of wonderful flavor with the lemon and pepper. Yummy!
YUM! Good with raw veggies, good with crackers, good with tortilla chips, good with pita bread. YUM! I'm going to make this for everyone.