Turn Off the Stove

Watch This No-Cook Artichoke Dip Disappear at Every Summer Party

June 14, 2018

As Food52 gets older (and wiser), and our archive of recipes grows, we’re making the effort to revisit some stellar recipes from our community. Today's versatile dip comes from longtime Food52er drbabs.

Pro tip: double the recipe for an epic picnic spread. Photo by James Ransom

In my family, we cut our teeth on artichokes. There was never a party without an artichoke dip, artichoke hearts were in every salad, and steamed artichokes served with melted butter or a mayonnaise-based salad dressing were a staple of my childhood.

This Artichoke Dip is a favorite recipe of mine, invented out of a conglomeration of recipes I got from my mother. It can be served with crackers or thinly sliced and toasted baguettes or used as a spread on a sandwich. (I like it on a grilled Swiss cheese sandwich.)

Go all in with dips

I originally called the dip a “tapenade,” which I now know literally means “made with capers.” I love capers, but my husband hates them so I didn’t include them. I was gently schooled in my incorrect usage by our friend pierino. I think it’s a great example of Food52 as a supportive community. I made an error; he corrected me in a kind way; I changed the name of the recipe, and most importantly, learned something in the process.

Do you have a recipe that's been passed down in your family? Or one you want to make sure your future generations make? Let us know in the comments and it might be featured as one of our heirloom recipes!

See what other Food52 readers are saying.

  • Jenny Amoroso
    Jenny Amoroso
  • Lesley
  • drbabs

Written by: drbabs

retired optometrist, food lover, cooks for fun


Jenny A. June 23, 2018
This sounds delicious! Have you ever experienced the artichokes turning brown after you set this out or does the lemon juice keep that in check?
drbabs June 23, 2018
They don't turn brown.
Jenny A. June 23, 2018
Thanks for your response!
Lesley June 19, 2018
If I were to add capers (which I love), how much would you recommend and should I leave them whole or blitz them with the other ingredients in the food processor?
drbabs June 19, 2018
I'd start with a teaspoon or two, and I'd blitz them in the food processor. You could add more to taste.
Lesley June 19, 2018
Thank you!