This heavy and delicious dip can be made in minutes.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|one 14 oz (390 g) can artichoke hearts, drained||1/4 cup mayonnaise|
|3 scallions, white and green parts, coarsely chopped||salt and freshly ground black pepper|
|1 garlic clove, halved|
Place the artichokes, scallions, garlic, and mayonnaise in a food processor or blender and process to form a smooth puree.
Season to taste with salt and pepper, then spoon into a serving bowl, cover, and refrigerate until ready to serve.
The dip can be made up to 24 hours in advance, covered with plastic wrap, and chilled until ready to serve.
Good with pita bread, vegetable crudites, or bread sticks, or spread on baguette slices and broil until lightly browned.
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