Mint & Artichoke Dip

By • January 14, 2011 2 Comments

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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
  1. 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.

More Great Recipes: Vegetables|Appetizers|Snacks

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