This 5 minutes recipe for Italian Cold Artichoke Dip is a perfect quick and easy crowd-pleaser. With just a few staple pantry ingredients you can whip up a snack, appetizer, or as we do in Italy, a nice Aperitivo.
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One of my favorite Italian dips or spread is the artichoke dip, which tastes exactly like preserved artichokes in olive oil. So flavorful and comforting, I always buy a fancy (and expensive) jar to bring home. And somehow until now I never thought of making it myself.
One day I saw in my pantry a can of artichoke hearts and thought about making this creamy artichoke dip. I had no faith in it whatsoever. But I was hoping that if I dressed it with good quality olive oil and some lemon juice to bring out the flavor of the artichokes, it would be good enough. And boy, was I right! It was a total success!
It's perfect served as a cold appetizer or aperitivo, with crackers and bread. But you can also use it as a spread on a delicious sandwich or add it to a cold pasta salad as artichoke pesto. This easy dip is a real crowd pleaser and it's a good party dip for any occasion. Check out also these 10+ Easy Artichoke Appetizers.
If you like to try other spreads and cold dip recipes, you should also try this Sriracha Chickpea Salad, this Lemon Thyme Whipped Ricotta Dip, and this Creamy Mushroom Dip too!
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🥗 Ingredients
You only need a few simple ingredients to make this easy recipe:
- Artichokes: Canned artichoke hearts in water work really well for this recipe. They're usually quite cheap compared to the artichokes in oil. But you can use the latter as well, and use the oil from the jar instead of adding extra olive oil.
- Lemon Juice: Freshly squeezed lemon juice is best for a zestier and fresher flavor. You can also add some lemon zest for an extra zesty kick.
- Olive Oil: Use a good quality extra-virgin olive oil for the best flavor. It will nicely pair with the mild artichoke flavor.
- Parsley: Fresh or frozen parsley it's a nice addition to give it an extra fresh and aromatic flavor. You can also use dried parsley if you don't have fresh or frozen available.
Fresh artichokes vs. Canned artichoke hearts
I know it may seem absurd to compare a fresh vegetable to a canned one. There is no possible match. But for this cold artichoke dip recipe only, I want to consider a few key points, advantages, and disadvantages of both parties.
- Fresh artichokes are hard to find. They're available only for a short season and when you can find them are often very expensive (depending on where you live). Canned artichokes, on the other hand, are available all year long at the same price.
- Canned artichokes are very soft and their taste is very delicate. So they can only be used for a small variety of recipes. Fresh artichokes instead can be eaten raw, cooked enough to have a bite, or cooked until soft. In all cases, their flavor will be strong and delicious so they can be used for a large range of recipes.
- Fresh artichokes take hours to get cleaned and from a bunch of artichokes, you'll have only a small portion of eatable goods. Canned artichokes are ready in 5 seconds.
In summary, if the season is right and you get your hands on beautiful fresh artichokes, I suggest you use them for main course recipes. Like this Italian Shaved Artichoke Salad, this Artichoke and Mozzarella Lasagna or this Mashed Potato Gratin with Artichokes and Buffalo Mozzarella.
This lemon artichoke dip will work very well with canned artichoke hearts and it will be ready in just 5 minutes with no fuss and the use of only a food processor or immersion blender.
🍳 Variations
- Cheesy Dip: Add some grated Parmesan cheese to give this dip a cheesy taste. Parmesan and artichoke work so well together, like in this Shaved Artichoke Salad.
- Creamy Dip: You can make this artichoke dip with cream cheese or sour cream to make it extra smooth and creamy. The artichoke and lemon flavor will be milder as well.
- Spinach & Artichoke Dip: Spinach and artichoke dip is a well-known and classic dip. The original is a bit different from this recipe, but you can add cooked fresh spinach or frozen spinach to the food processor in this recipe as well, to give it an extra flavor.
- Garlic Artichoke Dip: Who wouldn't love a garlic artichoke dip? Add minced fresh garlic for a strong garlicky flavor, or add some roasted garlic for a softer and delicious garlic flavor. You can also use a bit of garlic powder to add a subtle garlic taste.
📋 Instructions with photos:
Step 1. Add the drained artichoke hearts to a food processor with all the other ingredients.
Step 2. Blend until you get the consistency you like. If it's too dense and chunky, add more olive oil and continue blending.
🍽 How to Serve:
- With saltine crackers, pita chips, or tortilla chips. Anything small and crunchy that can scoop up this delicious artichoke dip from the bowl. You can try these Cumin Spelt Crackers too.
- Spread on a sandwich or focaccia. Spread a layer of this creamy artichoke dip on sourdough bread or focaccia bread and pair it with prosciutto, ham, or roasted vegetables, for a delicious sandwich.
- In a pasta salad. Add a few tablespoons to a cold pasta salad and use it as artichoke pesto. Add other ingredients you like to the pasta salad, like mozzarella cheese, fresh vegetables, cherry tomatoes, and so on.
You can serve this artichoke dip either cold or at room temperature for the best flavor.
🔪 Equipment:
The only equipment you need to make this easy 5 minute dip recipe, is a food processor! See below a list of my favorite food processors:
💭 Recipe FAQs:
You can store leftover dip in an airtight container or in a bowl covered with plastic wrap in the fridge for up to 5 days.
Yes, you can easily make it ahead of time and store in the fridge until ready to serve. Transfer to a serving bowl when ready to serve.
📋 Recipe Notes:
- If you use artichokes in water, drain them well before adding them to the food processor. If, instead, you use artichokes in olive oil, you can add the same olive oil to the food processor, instead of adding it separately as mentioned in the recipe.
- Use freshly squeezed lemon juice for the best flavor.
- You can use either fresh or frozen parsley.
- If the dip is too chunky, add some extra olive oil and blend again until creamy.
Serve this irresistibly creamy cold artichoke dip at your next friend or family gatherings or holiday party, and look how it will quickly become everyone's favorite dip. Whip up this easy appetizer to add a burst of bright flavors and a touch of elegance to any occasion, making cherished moments even more memorable.
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If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Equipment
Method
- If you use fresh artichokes, clean them properly to get only the hearts and boil them in lightly salted water until soft (about 15 minutes).
- Otherwise, drain well the can of artichoke hearts and add them in the food processor.
- Add the lemon juice, a good quality extra-virgin olive oil, the parsley leaves, a pinch of salt and black pepper.
- Blend until you get a creamy dip. If it's doo dense, add a bit more olive oil and pulse a few more times.
- Move the dip to a nice serving bowl and serve with bread and crackers.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
- If you use artichokes in water, drain them well before adding them to the food processor. If, instead, you use artichokes in olive oil, you can add the same olive oil to the food processor, instead of adding it separately as mentioned in the recipe.
- Use freshly squeezed lemon juice for the best flavor.
- You can use either fresh or frozen parsley.
- If the dip is too chunky, add some extra olive oil and blend again until creamy.
- You can store it covered in the fridge for up to 5 days.
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Nathalie says
This dip is super tastefull to put on a rice cracker to ease your cravings just before you start dinner.
I also love this on a sandwich to replace meat or cheese and have some extra veggies in. Add some paprika and salad leaves and you have a perfect lunch.