Grilled Artichoke and Cumin Dip
This smoky dip is made with only artichokes and involves no cheese or cream. Leave this dip to chill for a day to really develop its flavor, and add an extra garlic clove if you like your dip with a lot of kick.
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
- 3-4 green olives, to serve (optional)
- pita chips or flatbread, for serving
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 and green olives on top to serve.
Tried this recipe?Let us know how it was!