This healthy appetizer spread features a homemade artichoke-and-caper dip served with assorted fresh vegetables, such as sliced radishes and baby carrots.

Laura Martin Zapalowski
Recipe by Health June 2008

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Recipe Summary

prep:
10 mins
total:
10 mins
Yield:
Makes 10 servings (serving size: 1/4 cup dip and 1/2 cup vegetables)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

70 calories; fat 3g; saturated fat 0g; mono fat 2g; poly fat 0g; protein 3g; carbohydrates 1g; fiber 1g; cholesterol 0mg; iron 1mg; sodium 179mg; calcium 18mg.
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