Artichoke and trout dip

A healthy and nutritious variation on an old classic.  The recipe is for two serves which is three ravioli each. Just double or treble the ingredients depending on how many you need to feed or how hungry you are.

Ingredients

• 340g jar marinated artichokes, drained
• ¾ cup (180g) sour cream
• 2 tablespoons lemon juice
• 250g smoked trout, flaked
• Sea salt and cracked black pepper
• 2 tablespoons finely chopped dill
• Extra virgin olive oil and bagel crackers to serve
  

​

1. Process the artichokes and sour cream in a food processor until finely chopped. Add the lemon juice, fish, salt and pepper and pulse until just combined. Sprinkle with the dill and oil and serve with the crackers.