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    Home » Recipes » the daniel plan

    Easy Make Ahead Basil Artichoke Dip

    Published: Dec 26, 2017 · Modified: Aug 28, 2022 by Sally Cameron · This post may contain affiliate links · 2 Comments

    176 shares
    Jump to Recipe Print Recipe

    Lemony, herb filled artichoke pesto dip is great any time of year when friends gather to celebrate or watch the games. Its quick to make, ready to serve with a platter of raw veggies to chase away growling stomachs and keep your energy up. When I got home from the gym today, I needed a snack and it was great to have a container of this waiting along with a bag of pre-cut vegetables.

    Platter of colorful raw veggies with dip.
    Basil artichoke dip in a bowl with platter of colorful veggies.

    Basil Artichoke Dip and How to Serve It

    Pesto is one of my favorite sauces, and here it becomes a dip. The flavors are fresh and the ingredients can be played around with for lots of tasty variations. This artichoke pesto dip is a riff on traditional pesto. I created it for serving at a couple parties and thought you'd enjoy it for your your family and party needs. It whips up quickly in a food processor. Make it 3-4 days ahead of time so when you're hungry you've got a healthy go-to snack.

    Ingredients for the dip in a food processor bowl.
    Basil artichoke dip ingredients in a food processor bowl.

    Ingredient Notes

    Water-packed artichoke hearts are the base for this dip. Add lots of fresh chopped parsley and a little fresh tarragon. If you can't find fresh tarragon, chervil or basil work as substitute.  The dip gets lots of crunch from walnuts and pine nuts and brightness from fresh lemon zest and juice. I finished this batch with grated Parmesan cheese, but it can be made without for dairy-free. See the notes below. If you want more lemon flavor but not more juice, add a few drops of lemon essential oil.

    Pureed dip in food processor.
    Basil artichoke dip in a food processor bowl.

    For your raw veggies, go for lots of color: red and yellow bell peppers, carrots, green baby zucchini split in half or the larger ones sliced into "chips", endive leaves, sliced Persian cucumbers, raw broccoli stems trimmed into bite sized pieces or my favorite, munchie, raw sugar snap peas.

    artichoke pesto dip in a serving bowl. with pine nuts.
    Close up of basil artichoke dip.

    Dairy-Free Option

    If you and dairy don't agree, simply leave out the Parmesan cheese. This dip is delicious either way. For a Parmesan substitute, try my dairy free cheesy sprinkle. Substituting the cheese also makes it vegan.

    Need more dip ideas? Check out this post on easy healthy party dips.

    Crudite tray with dip.
    Raw veggies tray with artichoke basil dip in bowl.
    artichoke pesto dip | AFoodCentricLife.com

    Artichoke Pesto Dip

    Sally Cameron
    Artichoke pesto dip makes an easy, healthy snack or party fare. Add all ingredients to a food processor and puree. The dip can be made 3-4 days in advance and holds well tightly covered and refrigerated. Serve with an assortment of raw vegetables. See post for veggie ideas. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Appetizer
    Cuisine American
    Servings 6
    Calories 248 kcal

    Equipment

    • Food Processor

    Ingredients
      

    • 1 14 ounce can artichoke hearts, drained water-packed or frozen, thawed
    • 1 cup fresh parsley leaves 1 bunch, chopped
    • ½ cup chopped walnuts 2 ½ ounces
    • ½ cup pine nuts 2 ½ ounces
    • 1 lemon zested and juiced
    • 1 tablespoon fresh chopped tarragon, chervil or basil
    • 2 large cloves garlic finely chopped
    • ¼ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • ¼ cup extra virgin olive oil
    • ¼ cup grated Parmesan cheese omit for non-dairy, see note for substitution

    Optional Essential Oils

    • 3-4 drops lemon essential oil for more lemon flavor

    Instructions
     

    • Drain artichokes and squeeze dry to remove excess water. Add all ingredients to a food processor and puree until as smooth as you desire. For a creamier dip, add a tablespoon or two of water.

    Notes

    If you are dairy-free, substitute dairy-free cheesy sprinkle, recipe is on this site. A note for more lemony flavor. Recently I made this and wanted more lemon flavor, but not more juice to thin it down, so I used drops of lemon essential oil. Worked great.

    Nutrition

    Calories: 248kcalCarbohydrates: 6gProtein: 5gFat: 24gSaturated Fat: 3gCholesterol: 4mgSodium: 168mgPotassium: 190mgFiber: 2gSugar: 1gVitamin A: 878IUVitamin C: 23mgCalcium: 78mgIron: 2mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Madonna says

      December 26, 2017 at 3:07 pm

      I love the sound of this recipe. This should be served before the chips or cheese. 🙂

      Reply
      • Sally Cameron says

        December 27, 2017 at 11:17 am

        Agreed Madonna! Hope you had a nice Christmas, and Happy New Year!

        Reply

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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Hi, I'm Sally, a professionally trained chef and health coach. Join me in cooking and living healthy for your best life ever!

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