Prep 5 mins
Cook 1 hr
I made this dip for the reception for Stephanie's Bat Mitvah in 1983 and just found the recipe card again. Cook time is chill time.
- 6 ounces marinated artichoke hearts, undrained
- 1 cup sour cream
- 1 garlic clove, minced
- 1⁄4 teaspoon onion powder
- 1 dash ground red pepper
- Puree artichokes in blender or food processor until very smooth.
- Transfer to a bowl.
- Blend in sour cream and spices.
- Cover and refrigerate.
- Serve with crackers.
This dip was good, although I think I made a poor choice of marinated artichokes. The ones I got tasted a little funny; not quite as good as they usually do, so I added a few things to make up for it: lemon zest, thyme, basil, and parsley, as well as salt and pepper. I also didn't use all of the marinade, only about half. I plan to make this again with better artichoke hearts and I will probably leave out most of the extras that I added this time. This sounded like such a good recipe and I bet it is if you have really good ingredients!