Artichoke and Scallion Dip
This heavy and delicious dip can be made in minutes.
Good with pita bread, vegetable cruditès, or bread sticks, or spread on baguette slices and broil until lightly browned.
The dip can be made up to 24 hours in advance, covered with plastic wrap, and chilled until ready to serve.
Preparation Time5 min
Preparation Time - Text5 mins
Total Timeunder 15 minutes
Make Ahead RecipeYes
Recipe Courseantipasto/mezze, cold appetizer
Dietary Considerationpeanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, rich
Type of Dishdip/spread
- One 14 oz (390g) can artichoke hearts, drained
- 3 scallions, white and green parts, coarsely chopped
- 1 garlic clove, halved
- ¼ cup mayonnaise
- Salt and freshly ground black pepper
Place the artichokes, scallions, garlic, and mayonnaise in a food processor or blender and process to form a smooth purèe.
Season to taste with salt and pepper, then spoon into a serving bowl, cover, and refrigerate until ready to serve.
2008 Dorling Kindersley