Artichoke dip

Name: Artichoke dip
Cook time: 15 min
Total time: 15 min
Yield: 400
Ingredients: 4 Disc/s Toast; 4 TABLESPOONS Milk; 1 can(s) (425 ml each) Artichoke hearts or bases; 1 red peppers; 5 Stem/s Coriander; 1 Organic Lemon; 2 TABLESPOONS Fresh cream; 7-10 Tbsp salt, pepper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 400

4 Disc/s Toast
4 TABLESPOONS Milk
1 can(s) (425 ml each) Artichoke hearts or bases
1 red peppers
5 Stem/s Coriander
1 Organic Lemon
2 TABLESPOONS Fresh cream
7-10 Tbsp salt, pepper

Directions

1
Dice bread, sprinkle with milk and let it stand for about 5 minutes. Rinse artichokes cold, drain and chop them. Clean the peppers, cut them in half lengthwise, remove seeds, wash and chop them. Wash the coriander and shake dry. Puree the prepared ingredients with a hand blender. Stir in lemon zest and crème fraîche, season to taste with salt and pepper.