While I will forever be a huge fan of the bubbly, cheesy, totally-worth-burning-the-roof-of-your-mouth-ness of baked artichoke dips, it’s nice to make a lighter, more portable version that can be whipped up from pantry staples in minutes.
As far as dips go, I was skeptical that anything other than a piping hot, cheese-laden artichoke dip could be as satisfying, but! with laziness as my motivation, I gave it a whirl.
The Parmesan and Worcestershire sauce provide a nice savory contrast the zesty artichoke hearts and lemon juice. I added some smoked sea salt and smoked paprika for… you know, smokiness.
Turns out, I loved this dip so much that I decided I needed to eat it with something more substantial than just crackers. I made crostini on grilled sourdough with roasted red peppers and celery leaves, based on Melissa Clark’s recipe from Cook This Now. Only this time, the peppers and celery leaves are more of a garnish for the artichoke spread.
At the very least, I suggest making this dip if you have a spare jar of artichoke hearts lying around. It’s another food processor marvel that takes minimal effort for maximum impact. You know you like that.
- 1 can or jar of artichokes (Approximately 1 1/2 cups of artichoke hearts)
- 1/4 cup grated Parmesan
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon thyme leaves
- 1/2 teaspoon smoked sea salt (regular sea salt works well too)
- 1/2 teaspoon smoked paprika
- pinch of cayenne pepper
Place all ingredients in a food processor and pulse until the artichoke hearts are finely chopped. Stop before it becomes too paste-like.
Crostini (Makes 4 crostini)
based on Melissa Clarke’s recipe
- 4 Slices of Bread
- 4-6 tablespoons artichoke dip
- 1/3 cup roasted red peppers, finely diced
- 1/3 cup celery leaves, finely chopped
- Olive oil for grilling bread and drizzling
Heat a pan or griddle over a high heat.
Brush both sides of bread with olive oil and grill in the pan until golden and charred in spots.
Top with a layer of artichoke dip, followed by the celery leaves and red peppers and another drizzle of olive oil.