This Creamy Artichoke Ranch Dip is a creamy and tangy recipe, which is made with marinated artichoke hearts and Greek yogurt. It’s the perfect party appetizer, ready in about 10 minutes.
Creamy Artichoke Ranch Dip Ingredients
- 1 jar (12 ounces) marinated artichoke hearts
- 3 anchovy fillets in oil
- ⅓ cup lightly packed fresh flat-leaf parsley leaves
- 1 container (17.6 ounces) plain Greek yogurt (1 ¾ cups)
- ¼ cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- Flatbread crisps or crackers, for serving
How To Make Creamy Artichoke Ranch Dip
- Prep the ingredients: Drain the artichoke hearts, making sure to reserve 3 tablespoons of the marinade from the jar.
- Process the base: In a food processor, pulse the artichoke hearts, the reserved marinade, the anchovy fillets, and the fresh parsley until they are finely chopped.
- Blend until creamy: Add the Greek yogurt, olive oil, 2 teaspoons of salt, and ¼ teaspoon of pepper to the food processor. Pulse a few more times until everything is evenly combined and the dip is smooth.
- Serve: Transfer the dip to a serving bowl. Drizzle with a little more olive oil and serve with flatbread crisps or your favorite crackers.
Recipe Tips
- How to get the smoothest dip? A food processor is key to getting the signature creamy texture. Be sure to scrape down the sides of the bowl a few times during processing to ensure everything is well blended.
- Can I make this without a food processor? Yes. For a chunkier version, you can finely mince all the solid ingredients (artichokes, anchovies, parsley) by hand and then vigorously whisk them together with the yogurt and oil in a bowl.
- Can I make this ahead of time? Absolutely. This is a perfect make-ahead dip. It can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will even meld and become more delicious.
- Are the anchovies necessary? They are highly recommended. The anchovies melt into the dip and provide a deep, savory, umami flavor that you won’t get otherwise. It will not taste fishy.
What To Serve With Creamy Artichoke Ranch Dip
This versatile and flavorful dip is perfect with a variety of dippers.
- Flatbread crisps, pita chips, or sturdy crackers
- Fresh vegetables (crudités) like carrot sticks, celery, bell pepper strips, and cucumber slices
- Toasted baguette slices (crostini)
- Pretzels
How To Store Creamy Artichoke Ranch Dip
- Refrigerate: Store the dip in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving.
Creamy Artichoke Ranch Dip Nutrition Facts
- Serving Size: ¼ cup
- Calories: 150 kcal
- Fat: 12g
- Carbohydrates: 6g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. While Greek yogurt provides a great tangy flavor and thick texture, you could substitute it with an equal amount of full-fat sour cream.
Yes. Make sure they are completely thawed and that you squeeze out as much excess water as possible before chopping and adding them to the food processor. You will need to add a little extra olive oil as you won’t have the reserved marinade.
This is a cold dip, which makes it a perfect, easy appetizer for parties as it requires no heating before serving.
Try More Recipes:
- Grilled Buttermilk Chicken Tenders with Dipping Sauces Recipe
- Warm Black-and-Blue Cheese Dip Recipe
- Greek Layer Dip Recipe
Creamy Artichoke Ranch Dip Recipe
Description
A quick and easy food processor dip that’s incredibly creamy and packed with the savory flavors of artichoke, parsley, and tangy Greek yogurt.
Ingredients
Instructions
- Drain the artichokes, reserving 3 tablespoons of the marinade.
- In a food processor, pulse the artichokes, reserved marinade, anchovies, and parsley until finely chopped.
- Add the Greek yogurt, olive oil, salt, and pepper to the food processor.
- Pulse a few more times until the dip is smooth and evenly combined.
- Transfer to a serving bowl, drizzle with a little more olive oil, and serve with crackers.
Notes
- For the best flavor, use marinated artichoke hearts packed in oil and herbs.
- Don’t skip the anchovies; they add a crucial savory depth without a fishy taste.
- This dip is even better if you let it chill in the refrigerator for at least an hour before serving to allow the flavors to meld.
- For a beautiful presentation, garnish with a few whole parsley leaves or a sprinkle of paprika.