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Artichoke Herb Parmesan Dip

A bright, savory artichoke dip layered with extra virgin olive oil, lemon zest, garlic, fresh mint, dill, parsley, chili flakes, and plenty of Parmesan. Serve it with warm toasted sourdough for an easy appetizer that feels fresh and impressive.
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Ingredients Method Notes

Ingredients
  

For the Dip
  • ½ cup extra virgin olive oil
  • 2 garlic cloves minced
  • Zest of 2 lemons
  • ½ teaspoon chili flakes
  • ½ tablespoon fresh mint finely chopped
  • ¼ cup fresh dill chopped
  • ¼ cup fresh parsley chopped
  • 1 jar artichoke hearts chopped
  • Salt and pepper to taste
  • Freshly grated Parmesan as needed
To Serve
  • Warm toasted sourdough

Method
 

  1. Pour the extra virgin olive oil into a shallow serving bowl.
  2. Add the minced garlic.
  3. Sprinkle in the lemon zest and chili flakes.
  4. Layer in the chopped mint, dill, and parsley.
  5. Add the chopped artichoke hearts.
  6. Season with salt and black pepper to taste.
  7. Finish with plenty of freshly grated Parmesan.
  8. Serve immediately with warm toasted sourdough for scooping.

Notes

  • Drain the artichokes well. Excess liquid can dilute the olive oil and make the finished dip watery.
  • Grate the Parmesan just before serving. Freshly grated cheese has a softer texture and better flavor than pre-shredded Parmesan.
  • Make a double batch for entertaining. The dip is easy to assemble and works especially well as a centerpiece for a casual appetizer spread.