When it is hot outside, I always enjoy summer food. A pasta salad, barbecue or a platter with snack for diner, this dip is perfect for that!
But this dip is also very nice to serve with an aperitif.
Served with some crispy Italian crackers, fresh baguette or ciabatta extra tasty!
I searched for a dip that is not made of legume, like hummus, because I can not eat that for a while, due to intestinal complaints.
I remembered eating an artichoke dip at a party and I loved it straight away!
After some experimenting a a lot of tasting, I came up with this variation.
The dip is made of artichoke hearts, Parmesan cheese, pine nuts, extra vierge olive oil and some lemon juice. This gives the dip a nice and savoury taste, with a hint of sour lemon.
Make sure you use a nice extra vierge olive oil, this is determining for the taste of your dip.
This recipe makes a large bowl of dip.
Preparation time: 10-15 minutes
Kitchen equipment: Food processor, blender or immersion blender.
2 cans of artichoke hearts in water
50 grams of Parmesan cheese
30 grams of pine nuts
1 clove of garlic
1 tablespoon extra vierge olive oil
1 table spoon of water
1 hand parsley
1 hand chives
juice of 1/4 of a lemon
salt and pepper
I used a immersion blender for this recipe.
Roast the pine nuts until golden.
Drain the artichokes.
Grate the Parmesan cheese with a rough grater.
Chop the chives, parsley and garlic in rough pieces.
Put all the ingredients in to a large bowl.
Add the lemon juice and water, and mix everything well.
Blend until silk. It is not a problem if there are still some bits in the dip.
Taste and bring to taste with some salt and pepper.
Keep in the fridge or serve straight away.
I garnish the dip with some olive oil, a slice of lemon, chives and parsley.