Artichoke-and-caper Dip With Fresh Vegetable Crudités


  • 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)


Prep: 10 Minutes.

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