A lighter iteration of the rich and cheesy party hit, this cool and herbal dip is a crowd-pleasing hors d'oeuvre that will be ready in mere minutes.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain artichokes, reserving 3 tablespoons marinade. Pulse artichokes, reserved marinade, anchovies, and parsley in a food processor until finely chopped. Add yogurt, oil, 2 teaspoons salt, and 1/4 teaspoon pepper; pulse a few more times to evenly combine. Transfer to a serving bowl. Drizzle with oil and serve with flatbread crisps.

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