Wow, can you tell I've just bought a 2kg jar of artichokes at Costco?This heaped bowlful of heaven is my (less healthy) version of Deb's Artichoke-Walnut Spread.
I used marinated artichokes, no added oil, no extra cheese and full-fat cream cheese instead of tofu in my version. It's absolutely gorgeous spread on crackers, and I had a thought (that didn't come to anything) of using it as a stuffing for a chicken breast. Or maybe as a sandwich filling with slices of cucumber?
Your full-fat version looks amazing. ;-) The dip is killer on a sandwich--love it in pita. I bet it would be great in chicken too.
ReplyDeleteBet it would be great as a spread on a crostini too, yummy
ReplyDeleteFoodycat, I am definitely going to try this dip/spread – it looks delicious. So glad I stumbled across your wonderful blog. many thanks...
ReplyDeleteDeb - I'll have to try it in pita! I've got more of the ingredients to make it again this weekend.
ReplyDeleteKat - oh yes, that would be fab!
George - thanks for stopping by! You will really love the dip.
It does sound delish, I like your ideas for it too, especially the stuffing for the chicken - yum!
ReplyDeleteHooray for full fat!
Looks delish. I have to go back and find Deb's version. I don't do tofu, but I have lightened cream cheese, lowfat Greek yogurt, and lots and lots of artichoke hearts. I feel a dip coming on!
ReplyDeleteLooks delicious, I really like the stuffed chicken idea even though it didn't come to anything!
ReplyDeleteNatashya - it's just a shame that fullfat tastes so good!
ReplyDeleteArlene - reduced fat cream cheese and yoghurt sound good.
Sam - Maybe with my next batch!
this sounds very interesting. You gave me ideas to try a Syrian/Leventine inspired version of this.
ReplyDeleteKano - the middle east has such wonderful walnut dip/ spread things that I am sure you will make something delicious.
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