10 mins

Lemon artichoke dip with crudites

Snacks and Dessert

Four servings

Nutrition info

• 2 cups artichoke hearts
• 1 lemon
• ⅓ cup olive oil
• 2 tbsp fresh parsley
• 1 tbsp minced garlic
• 12 oz baby carrots

Directions

• Step 1

  Drain artichoke hearts and add to a blender or food processor.

  In this recipe

  • 2 cups artichoke hearts
• Step 2

  Zest and juice lemon. Add 2 tbsp zest and 2 tbsp juice to the blender.

  In this recipe

  • 1 lemon
• Step 3

  Add olive oil, parsley, garlic and salt and pepper to taste. Process until artichokes are broken down and mixture is starting to get smooth. (Add more oil if needed to reach a creamy consistency.) Transfer to a bowl.

  In this recipe

  • ⅓ cup olive oil
  • 2 tbsp fresh parsley
  • 1 tbsp minced garlic
• Step 4

  Enjoy baby carrots with artichoke dip. Extra dip can be kept in an airtight container in the fridge for several days.

  In this recipe

  • 12 oz baby carrots