Mint & Artichoke Dip

By • January 14, 2011 • 2 Comments

Author Notes: I had a variant of this at a wine bar in Greenwich Village, and decided to try it on my own. You can eat tablespoons of this right out of the bowl.ComfortableintheKitchen

Serves 4 people

  • 2 jars of artichokes chopped into small bits
  • 1/2 bunch chopped fresh mint
  • 1/4 cup Best quality virgin olive oil
  • 1/4 grated Reggiano parmigiano
  • salt & pepper to taste
  1. Combine all of the ingredients in a bowl and refrigerate for one day prior to serving. Remove from refrigerator two hours prior to serving. Serve with toasted French bread or crackers.

Comments (2) Questions (0)


over 3 years ago dymnyno

I make this dip too! I had it a couple months ago at a party and appropriated it for use at parties all fall.


over 3 years ago ComfortableintheKitchen

The restaurant served it with large shaved parmigiano on top which is also nice. Some people add mayo but that's unappealing to me. Glad you're a fan as well.