Prep: 12 minutes
Try this tangy sauce tossed with hot cooked pasta, served over fish or chicken, spread on baguette slices to make crostini, or as a refreshing dip with carrots and sliced cucumbers.
Oxmoor House JUNE 2006
1. Place artichokes in a food processor; pulse 5 times or until finely chopped. Add cheese and remaining ingredients; pulse to combine.
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