Artichoke & mint dip
Turn a jar of artichoke hearts and a handful of mint into a great little dip in a matter of minutes
Ingreadient :
- 285g jar artichoke antipasto in oil
- good handful of mint leaves, stripped from the stalks
- 3 tbsp crème fraîche
- 1-2 tsp lemon juice
- 6 pitta breads
- 2 tbsp olive oil
- Maldon sea salt
- lemon wedge and mint sprig, to garnish
Direction :
- 285g jar artichoke antipasto in oil
- good handful of mint leaves, stripped from the stalks
- 3 tbsp crème fraîche
- 1-2 tsp lemon juice
- 6 pitta breads
- 2 tbsp olive oil
- Maldon sea salt
- lemon wedge and mint sprig, to garnish
