Total Time
5mins
Prep 5 mins
Cook 0 mins

A quick and zesty dip! Serve with rounds of sourdough toast or with a good sesame crisp. The anchovy really adds a depth of flavor that is not present in other artichoke dips... like them or not, give these little fishes a try in this dip! Makes 48 Tablespoons; 1 Tablespoon per serving on toasts or as a dip. Try this as a spread as well, it is delicious with lettuce and tomato on rye bread.

Ingredients Nutrition

Directions

  1. Grate 1 tsp zest from the lemon, then squeeze and reserve 1 Tbsp juice.
  2. Blend lemon zest and juice with remaining ingredients in a food processor or blender, until smooth.
  3. Scrape mixture into a serving bowl.
  4. Cover and chill if not serving immediately.
  5. Will keep in the fridge for up to 1 week this way.

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