Prep Time
10 Mins
Yield
Makes 10 servings (serving size: 1/4 cup dip and 1/2 cup vegetables)
Photo: Yunhee Kim; Styling: Megan Hedgpeth

How to Make It

Step 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.

Step 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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