Artichoke Pesto

I've always been a big fan of dips. I like them almost more than the dipper (ie: I like the spinach and artichoke dip way more than the chip I'm dipping).  I always look for quick and easy dips to serve to guests, or to pack as an afternoon snack. This dip was a great spin on a classic sauce...feel free to use it as a dip or as a topping (just don't use it to mix in with pasta, because I tried that, and it wasn't very good).

Ingredients
1 can artichoke hearts, packed in water, drained
1 clove garlic, minced
1.5 cups packed fresh basil
1/4 cup grated Parmesan cheese
3 tablespoons water
1/2 teaspoon salt

1. Place all ingredients in a food processor. Process on high until all of the ingredients are coarsely chopped.

See...told you that was easy. You can keep it refrigerated for a few days. You can either cover it in plastic wrap (with the plastic touching the surface of the dip), or place it in a plastic container with a coat of non-stick cooking spray on top. (That last tip also works for guacamole, by the way!)

Yields 12 servings total (2 tablespoons per serving)
Points Plus value:1