Artichoke and Parmesan Dip Recipe

Artichoke dip

This dip is a perennial and almost guaranteed crowd-pleaser. Serve it with plain crackers, slices of crusty bread, even tortilla chips – any of your favorite dippers. It’s also wonderful with sliced fresh vegetables such as cucumber, bell pepper, and fennel. When I have leftovers after a dinner party, I love to use it as a pasta sauce: just add a little more garlic, a splash of olive oil, and a few spoonfuls of ricotta. For any course, it’s absolutely divine!

Serves 4


1 jar  (14 to 16 ounces) whole artichoke hearts, drained, rinsed and patted dry
¼ cup olive oil, plus more for garnish (optional)
1 ½ cups (6 ounces) freshly grated Parmesan cheese
1 to 3 cloves garlic, coarsely chopped
¼ cup chopped fresh mint, plus more for garnish (optional)
Grated zest and juice of ½ lemon, plus for zest for garnish (optional)
Sea Salt


1. In a food processor, combine the artichoke hearts, olive oil, Parmesan, garlic to taste, the ¼ cup min, and the lemon zest and juice and process to a smooth puree. Season with salt, pulsing as needed to combine. If the dip seems too thick, thin with a tablespoon or two of water.

2. Transfer the tip to a serving bowl. Garnish with a drizzle of olive oil and a bit more lemon zest and/or mint, if you’d like.  

Recipe from Small Gatherings by Jessica Strand (Egg & Dart Press, May 2013)

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Jill Ettinger

Jill Ettinger is a Los Angeles-based journalist and editor focused on the global food system and how it intersects with our cultural traditions, diet preferences, health, and politics. She is the senior editor for sister websites and, and works as a research associate and editor with the Cornucopia Institute, the organic industry watchdog group. Jill has been featured in The Huffington Post, MTV, Reality Sandwich, and Eat Drink Better.