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    If you`re like me, you LOVE artichoke dip. It`s that mayonnaise and cheese laden gooey goodness that shows up on a  buffet, or maybe you order from one of those restaurant chains that all seem to feature it as their signature dish. And if you`re like me, you also know that what seems like a deliciously good idea when you first start eating often morphs into a queasy ball of molten grease in the pit of your stomach before you see the bottom of the bowl. What if, however, I told you that there was a better way? An artichoke dip that was delicious and creamy without a bit of mayo or cheese? Well, I am telling you exactly that, so rustle up some pita chips and let`s do this!


    2 14 oz cans artichoke hearts, drained

    1 bulb (not clove, the whole thing) garlic, peeled

    1/2 tsp hot pepper flakes

    5 Tbsp olive oil

    1/2 tsp sea salt

    1 Tbsp fresh lemon juice


    In a medium saucepan, combine all ingredients except lemon juice. Bring to a simmer over medium heat, then cover, turn the heat to low and simmer for 1 hour. Remove from heat and blend 1/2 of the mixture in a blender until smooth with the lemon juice. Add the puree to the rest of the artichoke mixture, taste for salt and adjust seasonings. Serve warm or chill and serve cold. Spread on fresh bread or crackers.


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