Zesty Artichoke and Anchovy Yogurt Dip

Ingredients

- 1 cup artichoke hearts, drained
- 2 tablespoons artichoke brine
- 2 tablespoons fresh parsley, chopped
- 2 anchovies, finely minced
- 1 cup Greek yogurt
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon zest

Instructions

1. Prepare the Artichokes
- Place the artichoke hearts on a cutting board and chop them coarsely. This will ensure they are evenly distributed in the dip.

2. Mix the Base
- In a medium-sized mixing bowl, combine the Greek yogurt, olive oil, and artichoke brine. Stir until smooth and well-integrated. This forms the creamy base of your dip.

3. Incorporate Flavors
- Add the minced anchovies, chopped parsley, Worcestershire sauce, salt, and black pepper to the yogurt mixture. Stir the ingredients thoroughly until they are well combined.

4. Add Zest and Artichokes
- Gently fold in the lemon zest and chopped artichoke hearts. Mixing carefully to avoid breaking the artichoke pieces, which should maintain some texture.

5. Chill and Serve
- Transfer the dip to a serving bowl. Cover it with plastic wrap and refrigerate for at least 20 minutes. This will allow the flavors to meld.

6. Finishing Touch
- Before serving, give the dip a final stir and adjust seasonings if necessary. Garnish with additional parsley if desired.

Total Time

PT30M
30 minutes

Type of Dish

Snack

Keywords

Artichoke dip, Anchovy dip, Greek yogurt snack, Zoned artichoke dip, Cold artichoke snack, Party appetizer, Quick dip, Flavorful snack, Easy artichoke dip, No-cook snack

Recipe Yield

Feeds 4 adults

Calories

Approximately 420 calories for the entire dish

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