This Artichoke Arugula Dip is so quick, easy and delicious! Add simple ingredients, like artichokes, arugula, basil, garlic and lemon zest into a food processor and blend until creamy. Serve alongside toasted pita wedges, naan or veggies or use it as a spread in sandwiches and wraps. Yields about 1-3/4 cups.
Sometimes (i.e often) I come across a recipe I can’t stop thinking about.
This artichoke arugula dip has haunted my waking thoughts since it came across my for-you-page on TikTok, courtesy of Giada De Laurentiis. I like that it’s simple, mayo-free while also being utterly addictive. But especially love how everything gets thrown into a food processor and is ready in literal minutes.
This dip is perfect for lazy afternoons on the boat, relaxing by the pool or taken on a cozy picnic. Or as a late night snack straight out of the fridge. There’s truly no wrong scenario to enjoy this creamy dip!
Personally, I love it with toasted pita or naan, but also works as a flavor bomb in sandwiches and wraps!
To Make This Artichoke Arugula Dip You Will Need:
- artichoke hearts (canned)
- garlic
- lemon zest and juice
- arugula
- olive oil
- basil
- salt
- rosemary
- red pepper flakes
In the bowl of your food processor, fitted with the blade attachment, add 1 (14 ounce) can, drained artichoke hearts, 1 to 2 cloves garlic (depending on size and how garlicky you like it), 1 teaspoon lemon zest and the juice from 1/2 a lemon. Secure the lid and pulse until finely chopped.
Next add in 3 handfuls of baby arugula.
Pour in 1/2 cup of good quality olive oil.
Lastly, add in 1 cup fresh basil, 1/2 teaspoon dried oregano, 1/4 teaspoon dried rosemary, a pinch or two of red pepper flakes and salt to taste.
Secure the lid and blend. Then remove the lid, scrape down the sides with a spatula.
Before continuing to blend until creamy.
Serve alongside toasted pita, naan or sturdy crackers or add as a layer in your favorite wrap or sandwich!
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Enjoy! And if you give this Artichoke Arugula Dip recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Artichoke Arugula Dip
Ingredients
- 14 ounces canned artichoke hearts, packed in water
- 1 to 2 cloves fresh garlic
- 1 teaspoon lemon zest
- 1/2 lemon, juiced
- 3 handfuls baby arugula
- 1/2 cup olive oil
- 1 cup fresh basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1 to 2 pinches red pepper flakes
- kosher salt, to taste
Equipment
Instructions
- In the bowl of your food processor, fitted with the blade attachment, add (drained) artichoke hearts, garlic, lemon zest and the juice. Secure the lid and pulse until finely chopped.
- Next add in baby arugula, olive oil, fresh basil, dried oregano, dried rosemary, a pinch or two of red pepper flakes and salt to taste.
- Secure the lid and blend. Then remove the lid, scrape down the sides with a spatula and then continue to blend until creamy.
- Serve alongside toasted pita, naan, sturdy crackers and cut veggies or use as a spread in sandwiches and wraps!
Notes
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Thanks for sharing!
That dip sounds so fresh and flavorful — perfect for a quick snack or party spread! I love easy recipes like this that taste gourmet without much effort. It actually reminds me of the Texas Roadhouse early dine menu, where you can get hearty meals like steak or grilled chicken at a great price before the dinner rush — simple, satisfying, and full of flavor just like your dip! To explore more about it, visit thetexasroadhousemenu.com.