Lemon Basil Artichoke Dip
This lemon and basil artichoke dip is one of my favorite things to set out for apéro that French stretch before dinner when everyone gathers around a drink and a few little things to eat. It takes me about 5 minutes, start to finish.
I make it with jarred artichoke hearts to save time, then I wake it up with good olive oil, lemon zest, and fresh basil. It’s a little tangy, and just different enough that people always ask what’s in it. Here’s also the part I love: there no cream, no cheese, just a spoonful of almond flour to bind everything and give it body. That makes it perfect when you’ve got vegan friends coming.
The one real trick is draining the artichokes well otherwise your dip might turns out runny but I walk you through all of it right under the recipe card.
Recipe Card
Lemon Basil Artichoke Dip
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Equipment
- 1 food processor
Ingredients
- 2 cans or jars artichoke hearts in brine drained (14-oz / 400 g)
- 1 handful fresh basil
- 2 tbsp almond flour about 12 g
- 2 tbsp olive oil 30 ml
- 1 lemon organic
- Salt and pepper
Instructions
- Drain the artichokes really well to get rid of as much liquid as you can, then add them to a food processor with the basil, almond flour, olive oil, the lemon zest, and about 1 tablespoon of lemon juice.
- Pulse in short bursts, keeping a few chunks for a rustic texture. Add salt and pepper, then taste and adjust the seasoning to your liking. Serve on toasted bread.
Notes
Nutrition
My Tips for the Perfect Artichoke Dip
The recipe is honestly super easy, you just blend everything together. Still, I’ve got a few tricks for nailing the texture.
- Artichokes. I recommend using artichoke hearts in brine because they have a more neutral flavor than those in oil, and the oil is often of poor quality. That said, if you only have oil-packed, it works too.
- Make sure to drain your artichokes really well. And if necessary, pat them dry with a paper towel to remove as much liquid as possible.
- Don’t over-blend. Pulse in short bursts, because it happens fast. You want it even but not pasty. I stop right when it just comes together.
- Almond flour is what binds it. This is the trick that gives the dip its body with no cream and no cheese, and it soaks up any leftover moisture. So if yours is too runny, add a little more.
- Taste before you salt, and add the lemon last. The brine from the artichokes is already salty, so go easy and taste first. For the lemon, start with one spoonful of juice, taste, then add more if you want it brighter. You can always fix too little, too much is much harder to walk back.
- Make it the day before. The dip tastes even better the next day. Drizzle a little olive oil over the top, store it covered in the fridge, and pull it out 10 minutes before serving.
Ways to Switch Up Your Artichoke Dip
Once you’ve got the base down, you can have some fun with it:
- With Parmesan. Add a spoonful of grated Parmesan for a richer, sharper dip. (You lose the vegan part, but it’s worth it when you don’t need it.)
- Switch up the herbs. I reach for basil in summer, but you can make it all year round with dried thyme or rosemary.
- With fresh artichokes. If you want a truly special version, start from fresh artichokes, cook them, and scoop out the hearts. It takes longer but it’s worth it, I walk you through it all in how to prepare and cook artichokes.
More Spreads for Your Apéro Table
FAQ
On toasted bread, baguette slices, olive oil crackers (try my homemade herb crackers), or raw veggie sticks for a lighter take. It also makes a great base on toast, topped with slow-roasted cherry tomatoes and a little cured ham.
It holds 3 to 4 days in the fridge, in an airtight jar, with a thin layer of olive oil on top so it doesn’t dry out. Serve it cold or at room temperature, and give it a stir first if a little oil has risen to the surface.
I wouldn’t recommend it. The texture becomes grainy when thawed because of the water from the artichokes. Instead, make a small batch to eat within the week.
You can substitute almond flour with hazelnut flour, cashew butter, or pine nuts. To thicken the mixture without using nuts—for people with nut allergies—add a spoonful of cream cheese.
Yes, just as it is: no animal products, and it’s the almond flour that binds it. Only the Parmesan or cream cheese variations take it out of vegan territory.
