Artichoke and Caper Dip

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When I think of Easter artichokes are one of the first foods that come to mind as my mother always served steamed whole artichokes on Easter. This dip satisfies that artichoke craving but you can make it all year long since it uses canned artichoke hearts. Artichokes are one of my most favorite foods, so yes, I crave them.

Many years ago I was wandering around my local Williams-Sonoma store looking at the prepared foods. I saw a jar of artichoke dip and read the ingredients. I thought, “I can make this at home.” So I skipped purchasing the dip and came home and made my own. I have no idea how it compares to that original one from Williams-Sonoma but I do know that I love it and so do many relatives and friends.

Not only is this great served as a dip but it also makes a wonderful spread for a sandwich (try it with rosemary ham) or as a simple pasta sauce. And as much as I love a good artichoke-spinach dip, this artichoke dip is far healthier as it doesn’t have any cheese or mayonnaise in it.

Gluten-Free/Wheat-Free Option:  While the dip is entirely gluten-free/wheat-free, if you’re looking for a cracker on which to serve it, I recommend Glutino Bagel Chips. They are the closest I’ve come to a “with gluten” bagel chip or small toast.

Artichoke and Caper Dip

 

 

Artichoke and Caper Dip
4.5 from 2 reviews
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Recipe type: Appetizer
Author:
Serves: About 2 cups
Ingredients
  • 2 14 ounce cans of artichoke hearts (packed in water), drained
  • 3 ounces of capers, drained
  • 1 clove of garlic
  • 1 lemon (juice and grated zest)
  • 8-10 fresh basil leaves
  • About 2 tablespoons extra virgin olive oil
  • Sea salt and black pepper
  • Serve with baguette slices or toast/bagel crackers
Instructions
  1. Drain the artichoke hearts and capers.
  2. Chop the garlic clove in a food processor.
  3. Add the artichoke hearts, capers, lemon juice, lemon zest and basil leaves; chop until just mixed. While the motor is running add small amounts of olive oil until you reach the right consistency. Finish with sea salt and freshly ground black pepper.
  4. Be careful not to over mix the spread, it should be a little chunky.
  5. Serve with baguette slices or toast/bagel crackers.
  6. Keeps for a week in the refrigerator.
Notes
* Any size artichoke heart will do as they will be chopped in the food processor.
* Try Glutino Bagel Chips for a gluten-free/wheat-free option.
* Also great as a sandwich spread or on pasta.

 

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Comments

  1. An oldie but goodie. I’ve been making this for years thanks to you, Nicole. Always a hit. Not too heavy. Be sure to use fresh basil and good flavorful olive oil.

    • Susie – Was thinking of you when I posted this recipe. So hard to believe that I hadn’t made it since I started Riegl Palate – otherwise I would have posted it sooner. Peggy made it for Easter – so yummy!

  2. If you ask Brad, I think he would agree that we never had artichokes growing up. And there was one tiny, skinny jar of capers (vs. my half gallon jar) that my mother kept in the fridge. Maybe the same bottle for our entire youth! They just didn’t know what they are missing. As we are invited to a very food-centered dinner midday, I think I may just go with your mother’s advice and have steamed artichokes for dinner. Happy Easter!

    • David – You are so right about what people have missed! Love the idea of one jar of capers for your entire childhood. We’ll use one or more for a meal for the two of us! Hope your Easter was wonderful.

  3. Kathleen says:

    Made this for Easter and it was a huge hit! Just a note, if you don’t pay attention to details and get artichokes that are marinated, just drain and don’t add the olive oil. Still comes out great!

    • Kathy – So glad it as a hit! And, I like your tip about the olive oil marinated artichokes. It adds a bit more flavor. Hope your Easter was great!