Lemony Artichokes and Capers Dip |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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My daughter, then 10, bought me a jar of Artichokes and Capers Dip from the Bread Dip Company (Seattle). I lay in bed at night wondering if I should get back up and eat more! MMmmmmmm.... So, naturally, I duplicated it when I couldn't find it locally (well, I think it's close, anyway). According to their jar, serving suggestions ∗ Top on fish or chicken & bake ∗ Create a gourmet pizza ∗ Wonderful over pasta ∗ Spread on favorite sandwiches ∗ Sauté into fresh veggies ∗ Extraordinary in omelets Personally, I spooned it onto French bread slices and devoured it. IF I made enough to share, I'd serve it in a bowl with a small spoon surrounded by French bread rounds. Ingredients:
1 (14 ounce) can artichokes (i use artichoke hearts) |
1/2 cup extra virgin olive oil |
2 tablespoons canola oil |
2 lemons, whole, juiced |
2 -3 tablespoons capers |
2 tablespoons garlic (or 3 cloves garlic) |
1 teaspoon sea salt |
1/2 teaspoon oregano |
1/2 teaspoon basil, dried |
Directions:
1. In food processor, process garlic until finely chopped.
2. Add capers, 1/4 cup olive oil, canola oil, lemon juice and herbs & spices. Pulse until capers are SLIGHTLY chopped.
3. Add the rest of the olive oil and artichokes. Pulse once to three times – you want to see artichoke pieces.
4. Taste. May add a little more olive oil if necessary for a looser dip consistency.
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