The festive season is basically upon us. I don't care what you say but soon Christmas decorations will be on sale in stores as Easter draws to a close. No point fighting it, just get into it.
These two dips are both delicious - the first more mild and earthy, the other more artery clogging and deeply comforting. I do love them both (the first one is divine smeared on toasted sourdough) but let's be honest, the second one I could eat until my jeans don't fit and my head falls off. Not necessarily in that order.
Artichoke and white bean puree
I think I got this from an Australian Gourmet Traveller in 2007?
- 400g can of artichoke hearts, drained (sometimes I use marinated ones to be fancy)
- 400g can of drained and rinsed cannellini beans
- 1 1/2 tblsp olive oil
- 1 tblsp lemon juice
- 2 tblsp coarsley chopped marjoram
- Process until smooth
- Check flavour - season and add more oil and/or lemon juice to your personal preference
- Serve with lavash crackers, raw veggies or smeared on toasted sourdough as a bruschetta option.
Baked artichoke dip
This comes from an American friend of mine - I am guessing it is one of those recipes off the side of a packet or something so ingrained culturally everyone makes it and no one claims the recipe, but to Lynda, my ever growing waist line and I are indebted.
- 400g can of artichokes, drained and chopped
- 1 cup mayonnaise
- 1 cup shredded parmesan
- 1-2 cloves garlic, finely chopped
- paprika or cayenne
- Preheat the oven to 180C
- Combine everything except the paprika in a bowl and mix well to combine
- Pour into a shallow ceramic dish
- Sprinkle over with paprika or cayenne
- Bake until gold and bubbly
- Serve with lavosh crackers.