Sunday, December 26, 2010

Artichoke and Caper Dip

This was a big hit on Christmas Eve. Recipe is from Health Magazine.

1 small garlic clove, peeled
14 oz can artichoke hearts, drained and quartered
3 tbsp fresh lemon juice
1/2 tsp grated lemon zest
2 tbsp extra virgin olive oil
1/4 tsp freshly ground black pepper
2 tbsp capers, roughly chopped

1. Combine garlic and artichoke hearts in a food processor until well chopped.

2. With food processor on, add lemon juice, lemon zest, and olive oil, processing until smooth.

3. Stir in pepper and capers.

4. Serve chilled or at room temperature, with fresh vegetables, pita chips, hunks of bread, etc.

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