4 Reviews

Delicious dip and so easy to make. I have industrial-size jars of artichoke hearts and pimento, so I guessed a bit on quantities. I used about 10 ounces of artichokes and 1 1/'2 ounces of pimento -- figuring that drained weight is about 60-70 per cent of the actual posted weight. I still thought something was lacking so added about 1/4 cup of flat-leaf parsley and a very generous hit of salt. Sorry that I missed getting a photo. I finished making it just before I was dashing out the door to take it to an event. Then I let someone else take home the leftovers. I hope to make it again soon and post a photo. Thanks for posting.

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Leggy Peggy June 18, 2010

I made this 24 hours ahead to allow the flavours to come together. We and our guests loved this and couldn't stop eating it. I made no changes to your recipe, but we all agreed the dip tasted better as it softened and came to room temperature. I WILL be making this reasonable low fat treat again and again and am so glad I found it!

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JustJanS January 13, 2011

Delicious appetizer. I love artichokes and feta so I was pretty sure this recipe would be a winner. I love the consistency; perfect for spreading on crackers or for dipping veggies. The flavor is perfect; just enough oregano, garlic and lemon juice. I omitted the pimento. Thanks for a winner!

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LifeIsGood February 05, 2012

We very much enjoyed this dip. We ate it on sourdough bread, on Scottish oat cakes and with chips. All good. Thanks for posting this yummy recipe. ZWT6 s

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Julie3551 July 02, 2010
Artichoke Caviar