Grilled Artichoke and Cumin Dip

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Artichokes in the US have been done a great injustice. They have been condemned to forever be associated with a thick, cheesy dip clotted with cream cheese and tons of seasonings. Normally when we think of artichoke dip, we think of this gloppy dip that’s served en masse at sports bars around the country.

Did you know that you can achieve the same delectable creaminess without using any cheese or cream?! This Grilled Artichoke and Cumin Dip is the most amazing summer appetizer- it’s creamy, garlicky, and full of smoky flavor thanks for the grilled artichokes and cumin.

This recipe is much more simple, healthier, and highlights how a humble flower bud can turn into one of the most additive dips there is. It literally takes seconds to blitz up and is ready to serve in no time.

Grilled Artichokes

For ease, I like to use grilled artichokes bottled in oil. You can also use canned artichoke hearts in brine and even marinated artichokes if you like. I find that the flavor of the grilled artichokes pairs perfectly with the smoky, earthy qualities of the cumin. When blended, the artichokes turn into a creamy, mild texture that’s perfect for dunking crusty bread into.

If you can only manage to find canned artichokes in brine, then I suggest popping them in the air fryer at 380F for 6-7 minutes until they start to char.

Alternatively, you can place them cut side down in a hot skillet and cook for 5-6 minutes until slightly charred. 

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Cumin

Cumin has a distinct and robust flavor profile that is warm, earthy, and slightly nutty. It adds depth and complexity to dishes, especially when used sparingly.

When it comes to complementing artichokes, cumin is a wonderful pairing. The nutty undertones of cumin provide an additional layer of flavor that adds depth and complements the savory and slightly bitter notes of artichokes.

What To Serve With Grilled Artichoke and Cumin Dip

You can serve this dip with the usual suspects – crusty bread, pita chips, flatbread, you name it. It’s also fantastic on carrot chips and slices of crunchy cucumbers.

You can also use the dip as a sandwich spread- I like to spread this on a warm flatbread and throw on some Cannellini Bean and Tomato Salad for a quick and healthy wrap.

You can make this dip part of a mezze platter dip bar with other yummy dips like hummus, baba ganoush, ezme and tzatziki.

Grilled Artichoke and Cumin Dip

INGREDIENTS 

• 1 15oz bottle of grilled artichoke hearts in oil (or canned artichoke hearts in brine)
• 1 clove garlic, peeled
• ¼ tsp cumin
• ½ tsp sea salt
• ⅓ cup extra virgin olive oil, plus more for drizzling
• crack of black pepper, to serve
• pita chips or flatbread, for serving (optional)
• Green olives, for serving (optional)

INSTRUCTIONS 

• In a food processor, add the artichokes, garlic, cumin and salt. Blend until smooth. 
• While the food processor is running, gradually add in the olive oil until the dip is smooth and creamy.
• Spoon the artichoke mixture onto a serving dish and swirl the spoon over the top to create several hills and valleys in the dip.
• Drizzle with olive oil and sprinkle black pepper on top to serve.

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