Artichoke Dip

Be warned – this is not your average mayo-laden, saltier-than-all-get-out artichoke dip. Oh no. This, my friends, is an artichoke spread inspired by a very similar dip I picked up at a great store in Chicago that sells only locally-grown veggies and other locally-made specialties. Last week, they had a number of items from a Middle Eastern bakery, including a whole-grain pita that goes very well with their artichoke spread. I was so in love with this spread, I wrote down all the ingredients, determined to make it at home.


And well, I must say, I really think I succeeded. The spread I made was just as addicting as the original version – salty and tangy and a wee bit sour – and I use all those adjectives in the best possible ways. Throughout the course of the week, I ate it with pita chips, the aforementioned whole-grain pita bread, regular wheat bread, a piece of cheese… well, you get the picture. I *might* have licked the bowl. One thing is for sure: I will be making and remaking this recipe throughout the year. I almost always have most of the ingredients on hand anyway, and I’m already thinking of ways to get funky with it. Throw in a few garbanzo beans – sort of an artichoke/hummus dip. Maybe toss in a whole boatload of spinach. Pile it on top of some heirloom tomatoes. Toss it with some pasta and summer veggies like zucchini. Endless, I tell ya!


Artichoke Dip

Inspired by Middle East Bakery’s Artichoke Spread

2 cans artichoke hearts, packed in water
1/2 cup green olives with pimentos
2 small cloves raw garlic or 1 big clove
handful parsley
juice of 1 lemon + tiny amount of zest
2 teaspoons capers
1/2 cup olive oil
pepper (didn’t need any salt thanks to the olives and capers)

It couldn’t get easier – toss it all in the food processor and combine. Use more or less oil accordingly. Eat with pita chips or just a spoon.


  1. Spacegrl17 says:

    This is a great recipe, thanks! Made it today (skipped the oil and it was still very tasty) and used it as the base on pizza dough, topped with cooked ground beef and finished with zaatar. Delicious!

    Next time I’ll try it with spinach.

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