homemade artichoke dip

I like artichoke dips but don’t care for the premade kind. To me these always taste off. Perhaps it’s the preservatives used to keep the color? Anyway, I “invented” this recipe by looking at the list of ingredients on the packages of industrial type artichoke dips and improvised. Really this is similar to making American basil pesto. The Serrano chile is optional but gives the dip a mild heat that’s very good.

Homemade Artichoke Dip

key ingredient for homemade artichoke dip

1 package frozen artichoke hearts (12 oz)
3 cloves garlic
½ onion
1 Serrano chile (optional)
Juice of one lemon
1 tbsp capers with brine
¼ cup olive oil
Small handful walnuts
¼ cup grated parmesan cheese
Salt and black pepper to taste

I like to dry pan roast the garlic, Serrano chile and onion similar to how I make the tomatillo salsa. You can skip this step and just cook the vegetables with the artichokes if you prefer. Personally I think it lends the dip a smoky flavor that’s enjoyable. To dry roast just heat a cast iron pan on high. Place the Serrano, garlic and onion in the pan. Cook until slightly charred, turning occasionally. Remove from heat. Peel garlic. Remove stem, ribs and seeds of Serrano. Place garlic, chile and onion in food processor.

Add some olive oil to a hot pan. Toss in frozen artichoke hearts. Sauté in covered pan until artichokes are warm and slightly browned. Add to food processor. Add capers to processor. Pour lemon juice and olive oil over everything. Process until smooth. If dip is too thick, add more olive oil.

Add salt, black pepper and walnuts. Process until smooth. Add cheese and pulse a few times to mix.

Serve dip in an elegant dish. I drizzle a bit more olive oil on top then sprinkle the dip with cayenne pepper for color. It goes well with pita triangles, chips, raw vegetables or can be used as a spread on sandwiches.