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Under 30 Minutes

Sun-Dried Tomato and Artichoke Dip

Enjoy the tasty, unexpected flavors of this recipe immediately, or allow the dip to mellow overnight.

  • Prep:
  • Total Time:
  • Servings: 6
Sun-Dried Tomato and Artichoke Dip

Source: Body+Soul, September Fall 2008

Ingredients

  • 1 box (9 ounces) frozen artichokes, thawed and chopped
  • 1/2 cup feta, crumbled
  • 1 garlic clove
  • 2 teaspoons fresh lemon juice
  • 1/2 cup sun-dried tomatoes (oil-packed), chopped, plus more for garnish
  • 1/4 cup pine nuts, toasted
  • 1/2 cup basil leaves, torn
  • Coarse salt and ground pepper
  • Whole-wheat baguette slices, for serving

Directions

  1. In the bowl of a food processor, combine 1/2 cup artichokes, 1/4 cup feta, garlic, lemon juice, and 2 teaspoons water; puree until smooth.

  2. In a medium bowl, combine tomatoes, pine nuts, basil, remaining chopped artichokes, remaining 1/4 cup feta, and reserved artichoke puree; season with salt and pepper. Garnish with sun-dried tomatoes, if desired, and serve on baguette slices. Store in an airtight container and refrigerate for up to three days.

Cook's Note

Enjoy the tasty, unexpected flavors of this recipe immediately, or allow the dip to mellow overnight.

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