Artichoke Dip

Name: Artichoke Dip
Total time: 10 min
Ingredients: 1 thick slice day-old bread; 1 cup warmed vegetable stock, milk, or water, plus more as needed; 2 tablespoons olive oil, plus more if needed; 1 cup shelled walnuts; 2 cloves garlic, peeled; 8 ounces cooked artichoke hearts (about 4 large, or use frozen); 1 tablespoon fresh lemon juice or to taste; Salt and pepper

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Makes 6 to 8 servings 1x

Time 10 minutes

Units Scale

Ingredients

1 thick slice day-old bread
1 cup warmed vegetable stock, milk, or water, plus more as needed
2 tablespoons olive oil, plus more if needed
1 cup shelled walnuts
2 cloves garlic, peeled
8 ounces cooked artichoke hearts (about 4 large, or use frozen)
1 tablespoon fresh lemon juice or to taste
Salt and pepper

Instructions

1. Put the bread in a bowl and saturate it with some of the stock. Squeeze the bread to drain off excess liquid. Put the bread in a food processor with the oil, nuts and garlic. Process the walnuts are ground. Then with the machine running, pour in enough of the remaining liquid and more oil to form a creamy sauce.

2. Add the artichokes and pulse the machine until they are chopped and integrated but not pureed. Stir in the lemon juice and some salt and pepper. serve right away or cover and refrigerate for up to 2 days.

Parmesan Artichoke Dip. Still lighter than the usual mayonnaise-laden version: In step 2, add 1/2 cup grated parmesan cheese with the lemon juice. Transfer to a heatproof serving dish and run under the broiler until the top is browned in spots.

— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition