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Artichoke-Basil Spread
Recipe Summary
prep: 10 mins
total: 10 mins
Yield: Makes 1 cup
Ingredients
Ingredient Checklist
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
Gallery
Artichoke-Basil Spread
Recipe Summary
prep: 10 mins
total: 10 mins
Yield: Makes 1 cup
Gallery
Artichoke-Basil Spread
Artichoke-Basil Spread
Artichoke-Basil Spread
Recipe Summary
prep: 10 mins
total: 10 mins
Yield: Makes 1 cup
Recipe Summary
prep: 10 mins
total: 10 mins
Yield: Makes 1 cup
prep: 10 mins
total: 10 mins
prep:
10 mins
total:
Yield: Makes 1 cup
Makes 1 cup
Ingredients
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
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Artichoke-Basil Spread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Artichoke-Basil Spread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
