Yield: Yields about 2 cups dip
Servings: six to eight as an appetizer
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?