No-Cook Sun Dried Tomato and Artichoke Dip
The artichoke heart base is cool and substantial, the lemon is refreshing and bright, the feta cheese provides a little salty kick and the sun dried tomatoes contribute body as well as a concentrated taste of summer. Garlic and basil tie everything together and make it sing. Use as a dip for pita triangles or hearty whole wheat bread.
Ingredients
- 1 box 9 ounces frozen artichokes, thawed and chopped
- 1/2 cup feta crumbled, or more to taste
- 1-2 garlic cloves minced
- 1 lemon juice and zest
- 2 teaspoons water
- 1/2 cup oil-packed sun-dried tomatoes cut into bite sized pieces, plus more for garnish
- 1/2 cup basil leaves torn
- Freshly ground pepper
- Pita chips or whole wheat bread for serving
Instructions
- Fit a food processor with a metal blade and pulse together 1/2 of the artichoke hearts, 1/4 cup of the feta cheese, garlic, lemon juice and zest, and water until smooth.
- In a mixing bowl, stir together the pureed mixture with the remaining artichokes, feta, sun-dried tomatoes, basil, and freshly ground black pepper.
- Taste and adjust seasonings if necessary.
- This may be eaten immediately, but it improves dramatically if allowed to rest, tightly covered, in the refrigerator overnight.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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