Creamy Artichoke Dip
PHOTOGRAPHY BY ANDRE BARANOWSKI • STYLING BY HALINA SABATH
Recipe courtesy of Capers Restaurant Chef, Edi Rivera
531 N Main St. • Port Chester • 914.481.8833
42-oz can artichoke hearts, drained
3 garlic cloves
3 Tbsp olive oil
¾ tsp ground cumin
¾ tsp lemon zest
Salt and black pepper to taste
3 Tbsp chopped parsley
In a food processor (if not available use a blender) combine artichokes, garlic, oil, cumin, and lemon zest. Add salt and pepper and blend until a smooth purée is formed. Taste and adjust seasoning as needed. Stir in parsley.
Scrape into a bowl and serve with pita chips, tortilla chips, celery, and carrot sticks.