Name: Arugula Artichoke Dip
Prep time: 5 min
Total time: 5 min
Yield: 6 servings
Cuisine: Small Plate
Ingredients: 2 14 ounce artichoke hearts (drained); 3 cloves garlic (or more to taste); 1 lemon (zested); ½ lemon (juiced); 1 teaspoon kosher salt (or more to taste); 1 teaspoon oregano leaves (or use 1/2 teaspoon dried); 2 ounces arugula (about 2 cups packed); 1 ½ cups basil leaves (packed); ¼ cup olive oil (plus more for serving)

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Drain the artichokes and add to a food processor, then add in the garlic cloves, zest 1 lemon and then juice ½ lemon, add oregano, kosher salt, basil and arugula. Blend until semi smooth and still has some chunks.

Add olive oil, pulse to combine. Taste and adjust seasoning or add any additional garlic or lemon juice to your liking.

Serve cold with veggies, pita chips or toss with your favorite pasta and enjoy.

1 teaspoon kosher salt (or more to taste)

1 teaspoon oregano leaves (or use 1/2 teaspoon dried)

Arugula Artichoke Dip

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