Garlic + Artichoke Dip



  • 2 (14 oz) cans of artichoke hearts
  • 4 medium garlic cloves
  • 1/8 cup sun-dried tomatoes
  • 1/4 cup extra virgin olive oil (mix in some oil from the sun-dried tomato jar)
  • salt and pepper
  • 2 tablespoons pine nuts, toasted
  • 4 small garlic cloves (optional for topping)


  1. Put artichoke hearts, garlic, sun-dried tomatoes, oil, salt and pepper into food processor.
  2. Process to combine but still a bit chunky.
  3. Spoon puree into a bowl.
  4. Drizzle top with some additional olive oil and sprinkle with toasted pine nuts.
  5. Optional topping: place a few small garlic cloves in a pan with olive oil over medium heat and sauté until browned.