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Sun-Dried Tomato and Artichoke Dip

A delightfully delicious snack to make for yourself or as tasty refreshments for social gatherings, the tomato and artichoke dip by Calgary Avansino is quick and easy to make. Perfect for spreading on crispy multi-grain crackers or adding to complement leafy green salads, this aromatic dip is packed full of delectably bold flavours and tempting textures. Spread the smooth dip onto fluffy bread slices as a springtime appetiser and add various ingredient to your preference.

Ingredients

(390g) artichoke hearts in water

100g feta cheese

1 crushed garlic clove

2 tsp lemon juice

2 tsp room-temperature water

75g chopped sun-dried tomatoes in oil

30g toasted pine nuts

10g torn fresh basil leaves

sea salt and ground pepper for flavouring

Keep extra tomatoes and basil leaves to garnish

Method

Using a food processor, mix 1/2 of the artichokes and feta cheese

Add crushed garlic, cold water, and squirt in lemon juice, then blend until the ingredients turn smooth.

Using a medium-sized bowl, add chopped tomatoes with pine nuts and fresh basil leaves, then add what is left from the chopped artichokes and feta cheese. Add the purée and combine into a mix.

Season with sea salt and ground pepper as desired, and garnish with sun-dried tomatoes and top basil to taste.

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