We saw Giada De Laurentiis make this beautiful artichoke and arugula dip and knew we had to give it a try. We found it to be delicious!
Artichoke and Arugula Dip
Ingredients
- 1 can artichoke hearts, drained well
- 1 large or 2 small garlic cloves (the amount of garlic really depends on how much raw garlic you like)
- 3 cups packed baby arugula
- 1 cup packed basil leaves, roughly chopped
- 1 tsp lemon zest
- 1/2 tsp kosher salt, or to taste
- 1 1/2 tbsp freshly squeezed lemon juice
- 1/2 cup olive oil
Instructions
- Add all of the ingredients to a food processor and blend until desired texture is achieved.
- If you cannot fit all of the ingredients in the food processor at once, add the artichoke hearts and arugula and pulse a few times and scrape down the sides, and then add the remaining ingredients and pulse/blend again. The texture will be like a thick dip, how ever you can blend it as little or as much as you’d like.
Notes
We ate this with pita chips but think it would also be great on a sandwich or wrap, eaten with eggs or added to your favorite pasta.
