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!
An Everyday Vegan 
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