Yield: Yields about 2 cups dip
Servings: six to eight as an appetizer
Make Ahead Tips
You can make the dip a day ahead and refrigerate it; bring it to room temperature before serving.
I have made this recipe several times as a subsitute for hummous. I give the artichoke hearts a big squeeze to release every bit of the tinny moisture that seems to dilute the flavor of the dip..
I've made this a few times and found that the dip tastes better when the garlic and rosemary are sauteed in the olive oil before blending them with the other ingredients.
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