Mint & Artichoke Dip

By ComfortableintheKitchen
January 14, 2011
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Mint & Artichoke Dip

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.

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