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Easy Artichoke Dip

(recipe, Caroline Cummins)

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You can serve this dip warm in the winter, or room temperature at a summer picnic.


  1. 1 can (14 ounces) water-packed artichoke hearts, drained, rinsed, and drained again
  2. ½ cup ricotta
  3. 2 Tbsp. mayonnaise
  4. 3 Tbsp. fresh lemon juice (the juice of 1 large lemon)
  5. 1 garlic clove, chopped
  6. ½ cup freshly grated Parmesan, loosely packed
  7. Salt and pepper to taste
  8. Crackers or sliced fresh crusty bread, for serving


  1. Place all the ingredients (except the crackers or bread) in a food processor and blitz briefly to combine.
  2. Serve immediately as is, with the crackers or fresh bread, or warm slightly in the microwave if desired. If not using immediately, store, covered, in the refrigerator for up to a few days.