ARTICHOKE PESTO DIP (recipe by Lori)

Here is another recipe from a customer who tried out Epicure's Pesto Herbs. Looks delicious! Love the fresh basil and pine nuts on top for presentation!!

1 c. softened cream cheese
1/2 c. mayo
3 tbsp. Epicure's Pesto (see recipe here)
1 can artichoke hearts, drained & rinsed

Mix up the pesto recipe. (I toasted the pine nuts then combined all the ingredients and blended them with my stick blender to get a nice emulsified mixture.) Roughly chop all but 1 of the artichoke hearts and dice that one to fold in at the end. In a food processor (or I continued with my stick blender), fold together cream cheese, mayo, and pesto mixture. Pulse to blend. Add the chopped artichoke hearts and blend to desired dip consistency. Fold in the finely-diced artichoke by hand so the pieces remain larger. Season with salt & pepper to taste. Serve with veggies, taco chips, or toasted pita bread.