Light Artichoke & Sun-dried Tomato Dip

by Chrissy

Here is a light and healthy chunky Artichoke & Sun-Dried Tomato Dip, that only takes a couple minutes to prepare and make. Required tools for the best results are simply: a food processor and your hands… ok, maybe a cutting board and knife, too. But you get the point, it’s an easy prep, simple cleanup, and insane taste!

This dip would go great on a sandwich as a spread, it’s delightful on whole grain crackers and I’m not going to lie, it tastes great by the spoonful. I may have tested it out that way a few too many times :)


As everyone is getting back into the swing of things with work and school after these comfortable summer months, this is the perfect way to ease back into preparing food and snacks that will fuel your busy day.

…That and some good, hearty granola.

To prepare:

Clean and tear basil. Coarsely chop half of it to pulse into the mixture, in a bit.

Puree some artichoke, lemon juice and zest, some feta cheese, some sun-dried tomato, Greek yogurt, pepper, garlic and olive oil. Then remove from the bowl and mix the rest of the ingredients into the pureed portion, by hand. Let sit in the fridge overnight, or at least for a few hours.

 Enjoy with your favorite dipping utensil!

.

.Here is a light and healthy, chunky Artichoke & Sun-Dried Tomato Dip, that only takes a couple minutes to prepare.

 

Light Artichoke & Sun-Dried Tomato Dip

Print Recipe!

Makes 2 cups

Ingredients:

12 oz. Artichoke hearts, drained

3/4 cups light Feta Cheese, crumbled and divided

2 cloves garlic, minced

3 Tbsp lemon

1 Tbsp lemon zest

1/2 cups oil-packed sun-dried tomatoes, coarsely chopped

1 cups basil leaves, torn

2 Tbsps plain nonfat Greek yogurt

1 Tbsp olive oil

¼ – ½ tsp red pepper flakes, depending on desired amount of heat

Pinch black pepper

Whole grain crackers, crostini, or pita chips to serve with dip

 

Directions:

In the food processor pulse about half of the drained artichoke hearts, half of the crumbled feta cheese, a third of the sun-dried tomatoes, garlic, olive oil, Greek yogurt, lemon juice and zest, and pulse until fairly smooth. Add in the pepper, red pepper flakes and half of the fresh basil and pulse a few times until it is coarsely chopped.

Transfer to a mixing bowl, and combine the processed mixture with the remaining chopped artichokes, crumbled feta, chopped sun-dried tomatoes, and torn basil. Adjust seasonings as needed. If you like more garlic, feel free to add an extra clove or sprinkle some garlic powder into the mix.

For best flavor, cover and let sit in the fridge, overnight, or at least a few hours. Serve with whole wheat crackers, crostini, or pita chips.

From the Little Yellow Kitchen,

Chrissy

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6 Comments to “Light Artichoke & Sun-dried Tomato Dip”

  1. Good timing for this srtichoke recipe – I just found a jar of artichoke hearts in my pantry and thought, what can I use these for? Now, I know. I will make your tasty looking recipe! Thanks!

  2. This sounds fantastic!! Will have to make this asap, as I’m always looking for healthy, delicious snacks to take to work!

  3. Oh, delicious! Artichokes and sun dried tomatoes = YUMMY!

  4. A light artichoke dip? Sign me up!

  5. How much feta cheese?

  6. Chrissy

    Oh my goodness I can’t believe that got left out! 3/4 cups should do it! The recipe has now been updated. Thank you & enjoy! This dip is great for parties, picnics, or an easy summer appetizer. Enjoy!