artichoke dip

Years ago, I read somewhere that you can make a nice dip from a jar of artichokes. I don’t remember where I read it, or what was suggested to go with the artichokes, but I remember that I read it some time ago.

This past weekend I tried it with celery and cheese and it was a success. And certainly I will try again, adding different things (grilled zucchini?) and taking out other ingredients (no celery?).  If I’d had green olives I would have added them. Because the artichokes had salt added already, I didn’t include salt.

Here’s how to make this easy dip.

celery stalk & leaves

chopped celery & leaves

jar of marinated artichokes

Grana Padano

ingredients in food processor bowl

olive oil & cracked black pepper

• 1 stalk of celery, with leaves, finely chopped
• 1/2 cup grated Romano, Parmigiana Reggiano, or Grana Padano cheese
• 1 x 170ml marinated artichokes, drained
• pinch of cracked black pepper
• olive oil

Combine 3/4 of the chopped celery with cheese, artichokes, and black pepper in the bowl of a food processor. Pulse to combine everything, then run the motor fully while adding a little olive oil to bind everything.

Use the remaining chopped celery & leaves to garnish the dip.

Serve with crackers, flatbread or other crispy, crunchy bites. I used up the last bit, by spreading it on a toasted bagel.

Let me know if you make this dip -with mixed and matched ingredients- to success.