Artichoke-and-Caper Dip With Fresh Vegetable Crudités

This healthy appetizer spread features a homemade artichoke-and-caper dip served with assorted fresh vegetables, such as sliced radishes and baby carrots.
Makes 10 servings (serving size: 1/4 cup dip and 1/2 cup vegetables)


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1 small garlic clove, peeled
1 (14-ounce) can quartered artichoke hearts, drained
3 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
2 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
2 tablespoons capers, roughly chopped
5 cups assorted fresh vegetables (sliced radishes, baby carrots, blanched wax beans, broccoli and cauliflower florets)


Prep: 10 Minutes

1. Combine garlic and artichoke hearts in a food processor; pulse for 30 seconds or until well chopped. With processor on, add the lemon juice, lemon zest, and olive oil, processing until smooth and well blended.

2. Stir in pepper and capers. Serve dip at room temperature or chilled with assorted crudités. Dip can be made 1 day in advance and stored in the fridge.

Created date

May 2008

Nutritional Information

Calories 70
Fat 3 g
Satfat 0.0 g
Monofat 2 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 1 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 179 mg
Calcium 18 mg