I discovered this recipe in a blog recently,which the blogger adapted from another blog who adapted from another chef-When I read the recipe I instantly new it would be delicious so I made it for my boyfriends birthday and after about 20 comments of "its amazing!, what is it?" I feel its only good,just and right that I share it with a few more.
The beauty about this recipe is that you can have all the ingredients in the cuppard and when some one comes around you can whip up a dip (or spread )in about one minute.Eat with breadsticks,toast or crunchy oven warmed bread.
An afterthought -this would be nice mixed a cream cheese -just a thought.
1 handful of cooked artichoke hearts(frozen,tinned,as you wish)
1 crushed garlic clove
half a handful of green olives(stoned)
1 tablespoon capers, rinsed and squeezed
1 gurgle of extra-virgin olive oil
Throw all the ingredients together and blend-how wonderfully simple.
These are hummus style rules-put less garlic in at first,the same goes for olive oil add more to taste.
This recipe doesn,t need salt because of the capers.
To play around a wee bit try adding some chopped cornichons,fresh thyme or lemon.
The beauty about this recipe is that you can have all the ingredients in the cuppard and when some one comes around you can whip up a dip (or spread )in about one minute.Eat with breadsticks,toast or crunchy oven warmed bread.
An afterthought -this would be nice mixed a cream cheese -just a thought.
1 handful of cooked artichoke hearts(frozen,tinned,as you wish)
1 crushed garlic clove
half a handful of green olives(stoned)
1 tablespoon capers, rinsed and squeezed
1 gurgle of extra-virgin olive oil
Throw all the ingredients together and blend-how wonderfully simple.
These are hummus style rules-put less garlic in at first,the same goes for olive oil add more to taste.
This recipe doesn,t need salt because of the capers.
To play around a wee bit try adding some chopped cornichons,fresh thyme or lemon.
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