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.
(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
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.