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.
- Ready In:
- 5mins
- Serves:
- Units:
5
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ingredients
- 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
directions
- Process everything till smooth - you can leave it a bit chunky if you prefer.
- Serve with pita bread.
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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:-)Reply
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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:-)Reply
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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.Reply
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