Mint & Artichoke Dip

By ComfortableintheKitchen
January 14, 2011
Mint & Artichoke Dip

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.

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Vegetable|5 Ingredients or Fewer|Make Ahead|Vegetarian|Appetizer|Snack

Reviews (2) Questions (0)


dymnyno January 14, 2011
I make this dip too! I had it a couple months ago at a party and appropriated it for use at parties all fall.
Author Comment
ComfortableintheKitchen January 18, 2011
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.