This healthy appetizer spread features a homemade artichoke-and-caper dip served with assorted fresh vegetables, such as sliced radishes and baby carrots.

Laura Martin Zapalowski


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

70 calories; fat 3g; saturated fatg; mono fat 2g; poly fatg; protein 3g; carbohydrates 1g; fiber 1g; cholesterolmg; iron 1mg; sodium 179mg; calcium 18mg.