Creamy Grilled Artichoke Dip

1 10-ounce jar marinated artichokes
1 8-ounce package cream cheese, softened
3/4 cup sour cream
1/2 lemon, juiced
3 spring onions, diced
1 tablespoon fresh tarragon, minced
2 cloves garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Heat grill to 500° F. Slide artichokes onto bamboo skewers and place on hot grill for 2 minutes or so per side, until they start to brown lightly.

Mix together cream cheese, sour cream and lemon juice until smooth. Add in spring onions, tarragon, garlic, salt and pepper. Stir to combine. Remove artichokes from the grill, chop lightly and stir into the dip. Serve with toasted bread, crackers or vegetable sticks.


Makes 6-8 servings.

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