Mint & Artichoke Dip
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Author Notes: I had a variant of this at a wine bar in Greenwich Village, and decided to try it on my own. You can eat tablespoons of this right out of the bowl. - ComfortableintheKitchen
Serves 4 people
- 2 jars of artichokes chopped into small bits
- 1/2 bunch chopped fresh mint
- 1/4 cup Best quality virgin olive oil
- 1/4 grated Reggiano parmigiano
- salt & pepper to taste
- Combine all of the ingredients in a bowl and refrigerate for one day prior to serving. Remove from refrigerator two hours prior to serving. Serve with toasted French bread or crackers.
- This recipe was entered in the contest for Your Best Dip
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over 2 years ago dymnyno
I make this dip too! I had it a couple months ago at a party and appropriated it for use at parties all fall.
over 2 years ago ComfortableintheKitchen
The restaurant served it with large shaved parmigiano on top which is also nice. Some people add mayo but that's unappealing to me. Glad you're a fan as well.