Creamy Artichoke Ranch

By á-4084

Ingredients

• 1 jar (12 ounces) marinated artichoke hearts
• 3 anchovy fillets in oil
• 1/3 cup lightly packed fresh flat-leaf parsley leaves
• 1 container (17.6 ounces) plain Greek yogurt (1 3/4 cups)
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• Flatbread crisps or crackers, for serving

Details

Adapted from marthastewart.com

Preparation

Step 1

Drain artichokes, reserving 3 tablespoons marinade. Pulse artichokes, reserved marinade, anchovies, and parsley in a food processor until finely chopped. Add yogurt, oil, 2 teaspoons salt, and 1/4 teaspoon pepper; pulse a few more times to evenly combine. Transfer to a serving bowl. Drizzle with oil and serve with flatbread crisps.