This Artichoke Arugula Dip is so quick, easy and delicious! Add simple ingredients, like artichokes, arugula, basil, garlic and lemon zest into a food processor and blend until creamy. Serve alongside toasted pita wedges, naan or veggies or use it as a spread in sandwiches and wraps. Yields about 1-3/4 cups.
Sometimes (i.e often) I come across a recipe I can’t stop thinking about.
This artichoke arugula dip has haunted my waking thoughts since it came across my for-you-page on TikTok, courtesy of Giada De Laurentiis. I like that it’s simple, mayo-free while also being utterly addictive. But especially love how everything gets thrown into a food processor and is ready in literal minutes.
This dip is perfect for lazy afternoons on the boat, relaxing by the pool or taken on a cozy picnic. Or as a late night snack straight out of the fridge. There’s truly no wrong scenario to enjoy this creamy dip!
Personally, I love it with toasted pita or naan, but also works as a flavor bomb in sandwiches and wraps!
To Make This Artichoke Arugula Dip You Will Need:
- artichoke hearts (canned)
- garlic
- lemon zest and juice
- arugula
- olive oil
- basil
- salt
- rosemary
- red pepper flakes
In the bowl of your food processor, fitted with the blade attachment, add 1 (14 ounce) can, drained artichoke hearts, 1 to 2 cloves garlic (depending on size and how garlicky you like it), 1 teaspoon lemon zest and the juice from 1/2 a lemon. Secure the lid and pulse until finely chopped.
Next add in 3 handfuls of baby arugula.
Pour in 1/2 cup of good quality olive oil.
Lastly, add in 1 cup fresh basil, 1/2 teaspoon dried oregano, 1/4 teaspoon dried rosemary, a pinch or two of red pepper flakes and salt to taste.
Secure the lid and blend. Then remove the lid, scrape down the sides with a spatula.
Before continuing to blend until creamy.
Serve alongside toasted pita, naan or sturdy crackers or add as a layer in your favorite wrap or sandwich!
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Enjoy! And if you give this Artichoke Arugula Dip recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 9 servings
Artichoke Arugula Dip
- 14 ounces canned artichoke hearts, packed in water
- 1 to 2 cloves fresh garlic
- 1 teaspoon lemon zest
- 1/2 lemon, juiced
- 3 handfuls baby arugula
- 1/2 cup olive oil
- 1 cup fresh basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1 to 2 pinches red pepper flakes
- kosher salt, to taste
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In the bowl of your food processor, fitted with the blade attachment, add (drained) artichoke hearts, garlic, lemon zest and the juice. Secure the lid and pulse until finely chopped.
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Next add in baby arugula, olive oil, fresh basil, dried oregano, dried rosemary, a pinch or two of red pepper flakes and salt to taste.
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Secure the lid and blend. Then remove the lid, scrape down the sides with a spatula and then continue to blend until creamy.
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Serve alongside toasted pita, naan, sturdy crackers and cut veggies or use as a spread in sandwiches and wraps!
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 3tablespoons, Calories: 158kcal, Carbohydrates: 3g, Protein: 1g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Sodium: 170mg, Potassium: 38mg, Fiber: 1g, Sugar: 1g, Vitamin A: 745IU, Vitamin C: 12mg, Calcium: 27mg, Iron: 1mg
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