Arugula Artichoke Dip

Carla Hall
Servings: 8
under 5 min

Serve up this easy-to-make dip with crudites and tortilla chips for you next party.

  • Ingredients
  • step-by-step directions
Arugula Artichoke Dip
  • 14 ounces canned artichokes (drained)
  • 2 cups baby arugula
  • 8 ounces cream cheese
  • 1 cup sour cream
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 lemon
  • Kosher salt and freshly ground black pepper
  • crudité and tortilla chips to serve
  • Combine the artichokes hearts, arugula, cream cheese, sour cream, parmesan and lemon juice in a food processor. Pulse to combine. The dip should be slightly chunky. Season to taste with salt and pepper.
  • Place dip in a serving bowl. In a larger bowl, place ice in the bottom. Place the serving bowl of dip inside the bowl with ice to keep cool. Replace the ice as it begins to melt.
  • Serve with crudité and tortilla chips.

    - To keep your dip cold, place the bowl of dip into a bigger bowl filled with ice.
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