Name: Artichoke and Basil Dip
Prep time: 5 min
Total time: 5 min
Yield: 6-8 serving(s)
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

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Recipe by katew

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Artichoke and Basil Dip created by Boomette

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
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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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RECIPE MADE WITH LOVE BY

@katew

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@katew

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"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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review by Boomette

8/15/2011

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

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photo by Boomette

8/15/2011

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review by French Tart

7/1/2008

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:-)

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tweak by French Tart

7/1/2008

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:-)

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review by Brooke the Cook in

6/22/2008

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.

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