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Artichoke-Basil Spread

Try this spread on our Artichoke and Salami Sandwiches, or as a dip for crudite and pita chips.

  • Prep:
  • Total Time:
  • Yield: Makes 1 cup

Source: Everyday Food, 2008


  • 1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons light mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon red-pepper flakes
  • Coarse salt and ground pepper


  1. In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse briefly to combine. Serve on a sandwich or with crackers or crudites. Store in the refrigerator for up to 3 days.


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