Lemony Artichokes and Capers Dip

Name: Lemony Artichokes and Capers Dip
Prep time: 10 min
Total time: 10 min
Yield: 1 small jar, 10 serving(s)
Ingredients: 1 (14 ounce) can artichokes (I use artichoke hearts); 1/2 cup extra virgin olive oil; 2 tablespoons canola oil; 2 lemons, whole, juiced; 2 -3 tablespoons capers; 2 tablespoons garlic (or 3 cloves garlic); 1 teaspoon sea salt; 1/2 teaspoon oregano; 1/2 teaspoon basil, dried

Submitted by Chef AprilAllYear

"My daughter, then 10, bought me a jar of Artichokes and Capers Dip from the Bread Dip Company (Seattle). I lay in bed at night wondering if I should get back up and eat more! MMmmmmmm.... So, naturally, I duplicated it when I couldn't find it locally (well, I think it's close, anyway). According to their jar, serving suggestions ∗ Top on fish or chicken & bake ∗ Create a gourmet pizza ∗ Wonderful over pasta ∗ Spread on favorite sandwiches ∗ Sauté into fresh veggies ∗ Extraordinary in omelets Personally, I spooned it onto French bread slices and devoured it. IF I made enough to share, I'd serve it in a bowl with a small spoon surrounded by French bread rounds."

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Ready In:: 10mins
Ingredients:: 9
Yields:: 1 small jar
Serves:: 10

ingredients

1 (14 ounce) can artichokes (I use artichoke hearts)
¹⁄₂ cup extra virgin olive oil
2 tablespoons canola oil
2 lemons, whole, juiced
2 -3 tablespoons capers
2 tablespoons garlic (or 3 cloves garlic)
1 teaspoon sea salt
¹⁄₂ teaspoon oregano
¹⁄₂ teaspoon basil, dried

directions

In food processor, process garlic until finely chopped.
Add capers, ¼ cup olive oil, canola oil, lemon juice and herbs & spices. Pulse until capers are SLIGHTLY chopped.
Add the rest of the olive oil and artichokes. Pulse once to three times – you want to see artichoke pieces.
Taste. May add a little more olive oil if necessary for a looser dip consistency.

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RECIPE SUBMITTED BY

Chef AprilAllYear

Frisco, 83

Formerly an enthusiastic cook, now mother of 2 and still struggling with modifying my cooking life. I thought I left all those comfort foods (read: over eating!) behind, but now I see why they are so popular: they're EASY. Sigh. But now that my kids are 6 and 8, they're out exploring foods with me. Yeah! This is an adjustment I'm eager to make with them. Now, I'm back to scouring recipes for pleasure and experiences ... to share with kiddoes, this time. UPDATE: Well, the kids are growing up, and I have one with a sophisticated palate (hardly eats junk food) and another with a less than sophisticated palate (will eat good foods, but loves junk food, too). They're 12 and 14 now. AND -- I've entered a new food services career: craft services for the food industry. BOY, is that challenging. I want to be FABULOUS, but must be so in the face of challenging conditions. And so I scour the recipes again, in search of 1) portable 2) easy 3) attractive and 4) general appeal appetizers. Seasonal, too.

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