Our artichoke dip is packed with flavour and goodness. If you’re an artichoke lover looking for a new delicious artichoke recipe, you need to whip up this artichoke dip immediately! The artichoke dip is so easy to make and simply requires blitzing all the ingredients in a food processor. It’s a great dip for crudités or toasted pitta bread and is perfect if you’re entertaining and want some fuss-free party food for your guests to snack on. When blitzing your artichoke dip, keep an eye on the consistency. If you like your dips with a bit of texture be sure to pulse it rather than whizz it to a creamy paste. Homemade dips are often much tastier than shop bought ones and they are healthier too as you can control exactly what goes in. If you are hosting a party, consider making up our cheat’s beet hummus and herby smoked mackerel pate as part of your spread. Grilled artichoke hearts are a staple of Italian antipasto and can be served alongside a selection of olives, cheeses and cured meats in your buffet too. Lots of supermarkets now sell the grilled artichoke hearts in the fresh deli aisles or in jars near the olives and pasta sauces. If buying the artichoke hearts in oil, you may want to adjust how much olive oil you add and use what’s in the jar first.
- 30g sunflower seeds
- 30g pumpkin seeds
- 50g toasted walnuts
- 1 garlic clove, crushed
- 150ml olive oil
- 2 x 280g jar grilled artichoke hearts, drained and oil reserved
- 1tsp coriander seeds
- 2 lemons, zest and juice
- 1 small bunch parsley, roughly chopped
- 75g Parmesan
Measure out the oil from the jars to 100ml and top up with 100ml olive oil, leave the remaining 50ml.
Add all the remaining ingredients to a food processor with a little water, if needed, and plenty of black pepper. Blitz until desired consistency is reached. Place in jar and top with remaining olive oil to seal.
Top tip for making Artichoke dip
Make the artichoke dip ahead of time so you have more time to relax when your friends and family come over for dinner!