Artichoke Arugula Dip

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 raps.

Yields about 1¾ cups.

Course Appetizers & Snacks

Cuisine American, Italian

Keyword dip, sandwich spread, spread, vegan, vegetarian

Prep Time 10

Total Time 10

Servings servings

Calories 158

Author Laurie McNamara

Equipment

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

US Customary - Metric

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

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition