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Artichoke-and-Caper Dip With Fresh Vegetable Crudités

Artichoke-and-Caper Dip With Fresh Vegetable Crudités Recipe

Ingredients

  • 1 small garlic clove, peeled
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons capers, roughly chopped
  • 5 cups assorted fresh vegetables (sliced radishes, baby carrots, blanched wax beans, broccoli and cauliflower florets)

Preparation

1. Combine garlic and artichoke hearts in a food processor; pulse for 30 seconds or until well chopped. With processor on, add the lemon juice, lemon zest, and olive oil, processing until smooth and well blended.

2. Stir in pepper and capers. Serve dip at room temperature or chilled with assorted crudités. Dip can be made 1 day in advance and stored in the fridge.

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  • Prep Time:
  • Yield: Makes 10 servings (serving size: 1/4 cup dip and 1/2 cup vegetables)

Nutritional Information

Calories per serving:70
Fat per serving:3g
Saturated fat per serving:0.0g
Monounsaturated fat per serving:2g
Polyunsaturated fat per serving:0.0g
Protein per serving:3g
Carbohydrates per serving:1g
Fiber per serving:1g
Cholesterol per serving:0.0mg
Iron per serving:1mg
Sodium per serving:179mg
Calcium per serving:18mg

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