Tuesday, July 26, 2011

Sun Dried Tomato and Artichoke Dip

Sun Dried Tomato and Artichoke Dip
from Foodie with Family

9 oz. artichoke hearts
1/2 cup feta, crumbled
2 cloves garlic, minced
1 lemon, juice and zest
2 tsp. water
1/2 cup sun-dried tomatoes
1/2 cup basil leaves, torn
ground pepper to taste

1. Combine all ingredients in food processor, and pulse until even but still slightly chunky consistency.
Serve: with pita chips or crostini

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