Artichoke-Basil Spread

Name: Artichoke-Basil Spread
Prep time: 10 min
Total time: 10 min
Yield: Makes 1 cup
Ingredients: 1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered; 1/4 cup fresh basil, chopped; 2 tablespoons light mayonnaise; 1 tablespoon fresh lemon juice; 1/4 teaspoon red-pepper flakes; Coarse salt and ground pepper

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Try this spread on our Artichoke and Salami Sandwiches, or as a dip for crudite and pita chips.

Everyday Food, May 2008

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Recipe Summary

total:

10 mins

prep:

10 mins

Yield:

Makes 1 cup

Ingredients

1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered
1/4 cup fresh basil, chopped
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper

Directions

Step 1
In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse briefly to combine. Serve on a sandwich or with crackers or crudites. Store in the refrigerator for up to 3 days.

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Artichoke-Basil Spread

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Artichoke-Basil Spread

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Artichoke-Basil Spread