One of the things we loved in Spain was bread with various dips. My most favorite was an artichoke dip that I had to recreate once home. What you will need:
1 can artichoke hearts, drained
1/4 cup raw pine nuts
2 TBS olive oil
The juice from 1/2 a lemon
Place all ingredients in a blender or food processor and blend until the big chunks are gone, but the dip is not completely mushy.
Serve immediately with crusty bread, tortillas, crackers, or raw vegetables. Yummers!