Last week I shared a beet and feta dip or spread recipe. In the same mode, here is an artichoke and almond dip that can also be used as a spread, or piled on a baked potato, or used in many different ways.
I have to say, that I’m not a huge artichoke fan. I don’t regularly choose them and used to dislike them. But now I find I like their texture and enjoy them particularly if they are marinated.
This recipe uses a jar (as 1 1/2 cups) of marinated, cooked artichokes. But you could use plain canned ones and add some extra seasoning.
How simple is that! Just throw the ingredients into a processor and combine. Serve, share, and enjoy!
I’ll share another dip recipe next week so if you want to make sure you don’t miss it, sign up to recipe my blog posts twice a week using the box at the top right-hand sidebar. I don’t send anything else. Just blog posts on Tuesdays and Fridays.
Have a dippy week!