Artichoke & mint dip

Vegetarian
Health score
8%
Artichoke & mint dip
20 min.
6
230kcal

Suggestions


If you're searching for a refreshing and flavorful dip that will impress your guests, look no further than this delightful Artichoke & Mint Dip. Perfectly suited for any occasion, this vegetarian dip is not only quick and easy to prepare, but it also brings a vibrant burst of flavor to your table. Ready in just 20 minutes, it's an excellent choice for antipasti, starters, or casual snacking while entertaining friends and family.

This dip combines the richness of artichoke antipasto with the invigorating freshness of mint, creating a taste experience that is both unique and satisfying. The addition of crème fraîche adds a creamy texture that balances out the bold flavors, while a hint of lemon juice brightens it all up. Serve it alongside warm, toasted pitta bread, which can be easily broken into bite-sized pieces for dipping—making it a perfect sharable appetizer.

Not only is this dip a feast for the taste buds, but it also offers a beautiful presentation. Garnished with a sprig of mint and a wedge of lemon, it's visually appealing and adds a touch of sophistication to any gathering. So gather your friends, pour some drinks, and enjoy this exquisite Artichoke & Mint Dip that will surely become a crowd favorite!

Ingredients

  • 285 artichokes in oil
  • handful mint leaves good
  • tbsp crème fraîche 
  • tsp juice of lemon 
  •  wholewheat pita breads 
  • tbsp olive oil 
  • servings sea salt 
  • sprig lemon wedges 

Equipment

  • food processor
  • bowl
  • baking sheet
  • oven

Directions

  1. Up to a day ahead, blitz the artichokes and their oil with the mint in a food processor until fairly smooth.
  2. Add crme frache, season, then briefly pulse.
  3. Add lemon juice. Tip into a small bowl, cover and chill.
  4. To serve, heat the oven to 200C/fan 180C/gas
  5. Tear the pittas into rough pieces and spread over a couple of baking sheets.
  6. Drizzle with oil and scatter over some sea salt.
  7. Bake for 7-10 mins until crisp.
  8. Set the bowl of dip on a large platter; add lemon wedge and mint. Surround with pitta pieces.

Nutrition Facts

Calories230kcal
Protein11.71%
Fat25.42%
Carbs62.87%

Properties

Glycemic Index
25.75
Glycemic Load
29.84
Inflammation Score
-4
Nutrition Score
7.2126087073399%

Flavonoids

Eriodictyol
0.28mg
Hesperetin
0.23mg
Naringenin
5.95mg
Apigenin
3.59mg
Luteolin
1.19mg

Nutrients percent of daily need

Calories:230.16kcal
11.51%
Fat:6.58g
10.13%
Saturated Fat:1.36g
8.51%
Carbohydrates:36.63g
12.21%
Net Carbohydrates:32.78g
11.92%
Sugar:0.7g
0.78%
Cholesterol:3.54mg
1.18%
Sodium:540.77mg
23.51%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.83g
13.65%
Manganese:0.4mg
20.01%
Fiber:3.86g
15.43%
Vitamin B1:0.19mg
12.38%
Folate:47.04µg
11.76%
Magnesium:44.26mg
11.07%
Copper:0.21mg
10.37%
Phosphorus:102.21mg
10.22%
Vitamin K:9.93µg
9.46%
Vitamin B3:1.71mg
8.57%
Iron:1.46mg
8.11%
Calcium:77mg
7.7%
Vitamin C:6.23mg
7.56%
Potassium:255.42mg
7.3%
Vitamin B2:0.1mg
5.75%
Vitamin E:0.79mg
5.24%
Zinc:0.73mg
4.88%
Vitamin B5:0.41mg
4.07%
Vitamin B6:0.08mg
3.9%
Vitamin A:71.96IU
1.44%