Artichoke & Lemon Dip with Fresh Veggies
Creamy, tangy dip made with artichoke hearts and fresh lemon, served with crisp vegetables for an elegant Mediterranean appetizer. This mediterranean-inspired mediterranean (vegetarian) ready in about 10 minutes blends (14 oz) can artichoke hearts, Greek yogurt, tablespoons lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 60 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 (14 oz) can artichoke hearts
- 1/2 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon fresh chives
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley
- 1/4 cup feta cheese
- for serving assorted vegetables
Instructions
- Step 1: Drain and chop 1 (14 oz) can artichoke hearts, then place in a medium bowl.
- Step 2: Add 1/2 cup Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon fresh chives, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the bowl.
- Step 3: Mash mixture with a fork until smooth and well combined, then stir in 1/4 cup fresh parsley and 1/4 cup crumbled feta cheese.
- Step 4: Cover and refrigerate for 1 hour to allow flavors to meld.
- Step 5: Serve chilled with assorted vegetables (carrot sticks, bell pepper strips, celery) for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Artichoke & Lemon Dip with Fresh Veggies take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Artichoke & Lemon Dip with Fresh Veggies?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Artichoke & Lemon Dip with Fresh Veggies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Artichoke & Lemon Dip with Fresh Veggies for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Artichoke & Lemon Dip with Fresh Veggies vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect mediterranean recipe for a weeknight dinner.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
