BreadBreadsGarlicMintPizza & PaniniVeganVegetarian

Artichoke and Mint Dip

One of three delicious dip options for our 'Garlic Flat Breads and Dips' recipe.

Prep Time: 5 mins
Cooking Time: 0
6 people

Used in this recipe

Ingredients

400g can artichoke hearts, drained
50g toasted pine nuts
Finely grated zest and juice 1small lemon
2 tbsp Filippo Berio Extra Virgin Olive Oil, plus extra for drizzling
Handful mint leaves
Salt and freshly ground black pepper
Smoked paprika, for sprinkling

Method

Place the artichokes, most of the pine nuts (reserving a few for garnish), lemon zest and juice, Filippo Berio Extra Virgin Olive Oil, mint leaves and seasoning in a food processor and blitz until smooth.
Spoon into a bowl, sprinkle with the remaining pine nuts and little smoked paprika and drizzle with Filippo Berio Extra Virgin Olive Oil.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.