Lemony Artichokes and Capers Dip
Ready In: 10 mins
Serves: 10
Yields: 1 small jar
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
- In food processor, process garlic until finely chopped.
- Add capers, ¼ cup olive oil, canola oil, lemon juice and herbs & spices. Pulse until capers are SLIGHTLY chopped.
- Add the rest of the olive oil and artichokes. Pulse once to three times – you want to see artichoke pieces.
- Taste. May add a little more olive oil if necessary for a looser dip consistency.
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