2tablespoonsmayonnaise or extra virgin olive oil for egg free version
Salt to taste
Instructions
Drain the artichokes and blitz with garlic, lemon juice and mayonnaise or olive oil in a processor (or chop by hand) until blended.
Fold the cheese through and spoon the dip into a heat proof or oven proof serving bowl.
Either microwave until the cheese has melted and dip is heated through or bake in the oven at 170 C (340 F) for approximately 20 mins or until heated through and slightly brown on top.
Variations
Add 1-2 tablespoons of pickled Jalapeno's. Drain the vinegar off really well so the dip isn't too acidic. Do not use lemon juice as well as pickled jalapeno's because of this.
Add herbs such as chives or spring onions
Alternatives to using EVOO or mayonnaise-use cream cheese, sour cream or tahini.
Serving Suggestions
Serve with vegetable crudités, low carb seed crackers or low carb bread.
Use to smear on a low carb (or flour based) pizza base as a replacement for whole artichokes on a delicious Capricciosa Pizza.
Carb Lover Options
Delicious with fresh sourdough bread, corn chips or as part of an appetizer platter.
Serve in a scooped out cobb loaf and heat in oven until the cheese has melted and the dip is heated through.