Easy Artichoke Dip

5 from 1 vote

This Easy Artichoke Dip is my favorite no-fuss appetizer. Just a quick blitz in the food processor, and it’s ready to serve with veggies, chips, or bread. It’s creamy from the olive oil, zesty from the lemon, and packed with herby goodness.

Prep Time5

Total Time5

Course: Dip

Cuisine: American

Keyword: easy artichoke dip

Servings: servings

Calories: 94kcal

Author: Lena Gladstone

Ingredients

2 14 ounce 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 use 1/2 teaspoon dried
2 ounces arugula about 2 cups packed
1 ½ cups basil leaves packed
¼ cup olive oil plus more for serving

Instructions

Drain the artichokes and add to a food processor, then add in the garlic cloves, zest 1 lemon and then juice ½ lemon, add oregano, kosher salt, basil and arugula. Blend until semi smooth and still has some chunks.
Add olive oil, pulse to combine. Taste and adjust seasoning or add any additional garlic or lemon juice to your liking.
Top with a drizzle of olive oil.
Serve cold with veggies, pita chips or toss with your favorite pasta and enjoy.

Notes

Always make sure to drain your artichoke hearts well before using them in the dip. This will prevent the dip from becoming too watery and will allow the other flavors to shine.
You can adjust the amount of garlic to your personal preference. If you love garlic, feel free to add more cloves. If you're not a huge fan, you can reduce the amount for a milder flavor. Same goes for lemon juice.
Don't forget to season your dip with kosher salt and oregano. These simple ingredients can make a big difference in enhancing the overall flavor of the dip.
Adding arugula and basil brings a fresh, herby flavor to the dip and also gives it a vibrant green color.
This recipe is part of my Appetizer Recipes Collection.

If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!

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