Lemony, herb filled artichoke parmesan 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, crackers, or crostini to chase away growling stomachs and keep your energy up.
I created artichoke parmesan dip for serving at a couple of parties and thought you'd enjoy it for your your family and party needs. The flavors are fresh and the ingredients can be played around with for lots of tasty variations.
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Why You'll Like This Recipe
- Make it 3-4 days ahead of time so it's ready to serve when needed.
- It whips up quickly in a food processor.
- Uses canned artichoke hearts.
For a creamy dip with avocado and basil, try this easy creamy avocado dip, also a quick recipe made in a food processor.
Recipe Ingredients
- Artichoke hearts: Use canned, water-packed artichoke hearts or frozen, thawed artichoke hearts.
- Parmesan cheese: Get a nice fresh grated type from the cheese section or get a block and grate your own.
- Fresh herbs: Use flat leaf or Italian parsley for better flavor as curly parsley can be bitter. Also fresh basil leaves.
- Nuts: Walnuts and pine nuts, sort of like you'd do with a pesto.
- Lemon: Both the juice and zest so you need a fresh lemon.
- Garlic: For great flavor, use fresh cloves or the refrigerated puree in a tube.
- Oil: Extra virgin olive oil is best here, but avocado oil would work too.
Substitutions and Variations
- No fresh lemon? Use just juice and skip the zest.
- Mix up the fresh herbs with a little tarragon or chervil.
- No fresh basil? Use dried basil or an Italian blend. Use ⅓ to ½ as much dried as fresh.
- For more lemon flavor without the juice, use a few drops of lemon essential oil. Works great!
- Want a hot artichoke dip? Place the finished artichoke Parmesan dip in an oven safe dish and bake at 350°F until heated through, check at 15 minutes. Stir well.
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 or a vegan Parmesan substitute. Substituting the cheese also makes it vegan.
Need more dip ideas? Check out the archive page for appetizers and dips. If you like Greek flavors, try this flavorful Greek Salad Appetizer dip recipe.
Recipe instructions
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Place everything in the workbowl of a food processor and grind and puree until as smooth as you would like. Taste and adjust the taste with more salt, pepper, or lemon juice. If you want it smoother try a little more olive oil.
Serving Suggestions
Serve artichoke parmesan dip with fresh veggies, crackers, pita chips, or toasted slices of baguette.
Chef's tip: Here's my "secret recipe" for a terrific mixture to use for crostini or toasted baguette. Melt together an equal amount of olive oil and unsalted butter in the microwave on a lower power setting, the stir in a little granulated garlic or garlic powder. Brush on the bread slices before broiling or baking for great flavor.
For a selection of raw veggies, go for lots of color:
- Red and yellow bell peppers.
- Carrots.
- Zucchini sliced diagonally into "chips".
- Endive leaves.
- Sliced Persian cucumber "chips".
- Raw broccoli stems trimmed into bite sized pieces.
- Raw sugar snap peas.
Recipe FAQs
Puree as smoothly as you prefer and check the consistency. To thin, use a little more oil, lemon juice, or warm water until it is not too thick for you and more spreadable or dip-able.
For artichoke dip, use canned water-packed artichoke hearts Frozen artichoke hearts work well too, just thaw fully prior to use. Save fresh artichokes as an appetizer on their own. If you can only find oil-packed artichoke hearts, drain well and possibly reduce the amount of oil in the recipe.
Artichoke Parmesan dip is easily made ahead and refrigerated until serving cold, room temperature, or baking time to heat for a warm dip. Make it up to 3 days ahead.
More Delicious Dip Recipes
What's more handy than a good dip recipe? A whole bunch of them!
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📖 Recipe
Artichoke Parmesan Dip
Equipment
Ingredients
- 1 14 ounce can artichoke hearts, drained water-packed or frozen, thawed
- ¼ cup extra virgin olive oil
- ¼ cup grated Parmesan cheese omit for non-dairy, see note for substitution
- ¾ cup fresh parsley leaves
- ¼ cup fresh chopped basil leaves
- ½ cup chopped walnuts 2 ½ ounces
- ½ cup pine nuts 2 ½ ounces
- 1 lemon zested and juiced
- 2 large cloves garlic finely chopped
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
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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
- Red and yellow bell peppers.
- Carrots.
- Zucchini sliced diagonally into "chips".
- Endive leaves.
- Sliced Persian cucumber "chips".
- Raw broccoli stems trimmed into bite sized pieces.
- Raw sugar snap peas.
Madonna says
I love the sound of this recipe. This should be served before the chips or cheese. 🙂
Sally Cameron says
Agreed Madonna! Hope you had a nice Christmas, and Happy New Year!