Pea and artichoke dip with pickled onions

New

Dips and dressings Easy

Serves 6-8

Prep 10 min

Cook 10 min

Pickling 1 hr

The pickled onions are the star here - sharp and sweet, cutting through the creamy pea and artichoke base. Make them the day before if you can; they only get better with time. The recipe makes more than you need, but they're brilliant in sandwiches. Add a sliced green chilli to the pickle if you want some heat.

You can make the dip a day ahead too. Just bring it back to room temperature before serving. Serve with plenty of pitta or lavosh.

Ingredients

PICKLED ONIONS
120ml	cider vinegar
3 tbsp	water
2½ tsp	sugar
1 large	red onion (180g), thinly sliced into rounds

PEA DIP
300g	frozen peas, defrosted, or fresh peas, blanched
200g	artichoke hearts from a jar or tin, roughly chopped
10g	parsley, roughly chopped
10g	picked basil leaves, roughly chopped
1 tsp	grated lemon zest
60g	Greek yoghurt
3 tbsp	olive oil, plus extra for drizzling
	salt and black pepper

Method

Make the pickled onions by heating up the vinegar in a small saucepan with the water, sugar and ¼ teaspoon salt. Once the sugar has dissolved, set aside to cool and then add the onions. Leave to pickle for at least an hour, or make up to 3 days ahead, keeping refrigerated.
Place all the ingredients for the dip in the large bowl of a food processor, along with ¼ teaspoon of salt and a good grind of pepper. Pulse until you have a coarse mixture (you want some texture, so don’t make it super smooth).
Spoon the dip into a large shallow bowl, drizzle over some oil and top with half of the pickled onions. Serve the remaining on the side or save for another use.