Food & Cooking Recipes Appetizers Creamy Artichoke Ranch Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 28, 2019 Print Rate It Share Share Tweet Pin Email Photo: Petrina Tinslay Prep Time: 15 mins Total Time: 15 mins Yield: 8 to 10 Serves 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. Ingredients 1 jar (12 ounces) marinated artichoke hearts 3 anchovy fillets in oil ⅓ cup lightly packed fresh flat-leaf parsley leaves 1 container (17.6 ounces) plain Greek yogurt (1 ¾ cups) ¼ cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper Flatbread crisps or crackers, for serving Directions 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. Rate it Print