Artichoke and Caper Dip
Author: Nicole
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.
Recipe by Riegl Palate at https://www.rieglpalate.com/artichoke-and-caper-dip/