Imported from Instagram
Arugula Artichoke Dip
A vibrant, dairy-free dip made with peppery arugula, fresh basil, artichokes, garlic, lemon, and olive oil. Blend everything until smooth and serve as a healthy dip or spread.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 3 cup Arugula
- 1 cup Basil leaves (Remove the largest stems; small stems may remain.)
- 18 oz Artichoke hearts (Drain very well. The creator used 14 oz in the video instead of the listed 18 oz.)
- 2 Garlic cloves (The creator used extra-large cloves.)
- 0.5 Lemon juice (Juice of 1/2 lemon.)
- Lemon zest (Amount not specified.)
- Salt (Add to taste.)
- 0.5 cup Olive oil
Steps
- 1
Drain the artichoke hearts very well. If using fresh basil, remove the largest stems; small stems may remain.
- 2
Add the arugula, basil leaves, drained artichoke hearts, garlic cloves, lemon juice, lemon zest, salt, and olive oil to a food processor.
- 3
Blend until the ingredients are thoroughly combined and the dip is smooth and vibrant. Taste and adjust the salt if needed.
- 4
Serve immediately as a dip. Any leftover dip may also be saved for serving with crispy salmon, as suggested by the creator.
Notes
The source does not specify a storage duration or exact serving size. The creator mentioned using leftover dip with crispy salmon the following day.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →