Ingredients
Artichoke Dip Ingredients
- 2 (14 ounce) cans artichoke hearts, drained
- 3 cloves garlic (or more to taste)
- 1 lemon, zested
- ½ lemon, juiced
- 1 teaspoon kosher salt (or more to taste)
- 1 teaspoon oregano leaves (or ½ teaspoon dried oregano)
- 2 ounces arugula (about 2 cups packed)
- 1 ½ cups basil leaves (packed)
- ¼ cup olive oil (plus more for serving)
Instructions
- Drain and prepare ingredients: Drain the artichoke hearts thoroughly to remove excess liquid. Peel and prepare the garlic cloves, zest one lemon, and juice half a lemon.
- Combine ingredients in food processor: Place the drained artichoke hearts, garlic cloves, lemon zest, lemon juice, oregano leaves, kosher salt, basil leaves, and arugula into a food processor. Blend the mixture until semi-smooth, leaving some small chunks for texture.
- Add olive oil: Pour in the ¼ cup of olive oil, then pulse the mixture to combine everything evenly without over-blending to maintain a slightly chunky texture.
- Adjust seasoning: Taste the dip and add more garlic, lemon juice, or salt as desired to suit your flavor preferences.
- Serve: Transfer the dip to a serving bowl and drizzle additional olive oil on top. Serve chilled with your choice of fresh vegetables, pita chips, or toss with your favorite pasta for a delicious meal.
Notes
- You can add extra garlic or lemon juice to enhance the flavor to your liking.
- For a smoother texture, blend longer until desired consistency is reached.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dip is naturally vegetarian and gluten-free.
- Try it as a spread on sandwiches or wraps for added flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
