Artichoke Dip

By Jahel

Ingredients

• 32 ounce container plain full fat Greek yogurt
• 12 ounce jar marinated artichoke hearts drained and chopped
• 2 tablespoons finely chopped fresh flat leaf parsley leaves
• 1 Tolive oil
• 1 t lemon zest +1 t fresh juice from one lemon
• 1 t kosher salt
• 1/4 t pepper
• Pita or crackers or vegetables for serving

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Mix yogurt, artichoke hearts, parsley, oil, lemon zest and juice, salt and pepper and a large bowl until well combined.

Step 2

Transfer to a serving bowl and top with parsley. Serve dip with pita, crackers or vegetables.