Like I say in one of my other post, I think so much about what to cook. We do drinks, nibbles, and all sort of recipes which we have never cooked before.
I decided to start with this very tasty dip from Olive Magazine and it takes seconds to put together. I served it with spiced pitta bread but you can serve it with almost anything.. chips, tortillas, raw vegetables... the possibilities are endless. Great for BBQ weather ahead.
You will need:
1 x 280g jar of artichoke hearts, drained
1 garlic clove
1 x 400g tin of butter beans, drained and rinsed
1/2 tsp ground cumin
1/2 lemon, juiced
150g pot low-fat yoghurt
salt and pepper
Put the artichokes, garlic, butter beans, cumin and some salt and pepper in a food processor and blend until smooth. Add the lemon juice and yoghurt and blend.