Creamy Artichoke Dip


Published:

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

 

Serves 8–12

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.

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