Tag Archives: artichoke

Artichoke and Zaatar Dips

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160831 Dip It-1301

Delicious dips! Perfect as a filling afternoon snack or as a fun appetizer. If you like the citrus flavoured Zaatar, please have a look at the Zaatar spiced quinoa that I posted a few weeks ago. The Artichoke Dip is a true classic and the Zaatar Dip goes especially well with the apple sticks.

Ingredients:
Cut up carrot and apple sticks

Artichoke Dip:
400 g canned artichoke hearts
100 ml pine nuts
1 crushed garlic clove
1 large bunch of basil
100 ml grated parmesan cheese (can be substituted with ½ – 1 tbsp nutritional yeast and some more artichoke hearts)
100 ml olive oil
2 tbsp lemon juice
Salt and pepper

Spicy Zaatar Dip:
Juice from 1 lemon
400 g canned cannellini beans
2 tbsp zaatar
1 tbsp chili flakes
2 tbsp olive oil
Salt

1. Blend the dips in a food processor until smooth.
2. Drizzle some oil over the Spicy Zaatar Dip.
3. Serve with apple and carrot sticks.

Spicy Baked Artichoke Dip

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1601 Baked artichoke dip-9760

This is a great dip to use with cut up vegetables or crackers. Take it easy with the Tabasco as the dish becomes spicier during the time in the oven. You can always sprinkle some more chili flakes on top afterwards if it is not spicy enough. (Another name for this dip is “Petra’s Great Dip”).

400 g marinated artichoke hearts
75 ml mayonnaise
30 g parmesan cheese, finely shredded
4-5 drops of Tabasco
2 tbsp Lemon juice
(Salt and pepper)
Chili Flakes

  1. Oven at 200 C
  2. Chop the artichokes
  3. Add the remaining ingredients.
  4. Taste and add some salt and pepper if needed (the parmesan provides some saltiness and you will have heat from the Tabasco)
  5. In a large ovenproof dish, spread the mix in a thin layer.
  6. Top with some chili flakes
  7. Bake in oven 15-20 minutes.

Spiced Artichoke Hearts Dip

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Artichoke dipp DSC_8661

To be served as a nibble with crisps. Or really with anything you might like. Can be used as a wonderful spread on canapés, a cold sauce with a tuna steak and in many other ways. Should be stored refrigerated with a tight cling film wrapping.

1 can of artichoke hearts (300 g)
30 ml lemon juice
1 garlic clove, crushed
30 ml olive oil
Salt and black pepper
5 large basil leaves
(some chili for a bit of heat)

Crisps or vegetables to go with the dip

  1. In a food processor, pulse all ingredients until smooth.
  2. Chill