cold artichoke & parmesan dipcold artichoke & parmesan dipcold artichoke & parmesan dipcold artichoke & parmesan dip

There is rarely a dip you can make that can be put together as rapidly and easily and since it’s New Year’s Eve very soon, here’s a last minute idea for something refreshing; the secret though is to let the delicate artichoke flavors shine through without overpowering them, so take it easy with the additions & best wishes for 2024 ! 

I usually prepare very Greek and/or Mediterranean dips that tend to be quite strong in flavor and not as delicate as this Italian dip, except for perhaps a Labneh dip which is thickened yogurt cheese dip with just a drizzle of olive oil and perhaps some za’atar spice mix (dried oregano, basil, thyme, sesame seeds, salt and sumac) simply sprinkled on top.

A cold and unbaked artichoke dip requires a gentle touch. Not too much of anything and only hints of additions, except for a little more of freshly grated parmesan for flavor and cream cheese for creaminess, so don’t overdo it with the lemon juice nor garlic. By the way, the capers and anchovies add depth and the fresh herbs add complexity, and then again, not too much of those either please !

I won’t take up much more of your time (because perhaps you're busy) but 1 cup of this dip is ready in under 10 minutes, so if you need an extra dip, this is the way to go and then you just chill it in the refrigerator before serving with bread or crackers.

Happy New Year to ALL & be moderate (like this dip) & stay safe ! … :)

cold artichoke & parmesan dip


250 grams or 1 cup


dip :

  • 165 grams (1 cup) artichoke hearts (jarred & strained, in oil or in water & vinegar)
  • 7,5 ml (½ tbsp) lemon juice
  • 4 grams (1 tsp) garlic, crushed
  • 2,5 grams (1 tsp) small capers
  • 2 grams (1 whole) anchovy filet
  • 5 grams (1 tsp) fine sea salt
  • 1 gram (¼ tsp) black pepper
  • 3 grams (1 ½ tbsp) fresh parsley leaves
  • 1 gram (½ tbsp) fresh dill fronds
  • 1 gram (½ tbsp) fresh chives
  • 30 grams (2 tbsp) cream cheese
  • 15 grams (2 tbsp) semi-mild parmesan cheese, finely grated
  • 15 ml (1 tbsp) olive oil

garnish :

  • 10 grams (1 whole) artichoke heart
  • 5 ml (1 tsp) olive oil
  • 1 gram (1 tsp) fresh herbs
  • 0,5 grams (¼ tsp) lemon zest


  • strain the canned or jarred artichokes hearts and set aside and save one whole artichoke heart for the garnish
  • *note : if the artichokes are packed in oil, then you can reduce the olive oil to ½ tbsp and increase the lemon juice to 1 tbsp and if the artichoke hearts are packed in a water and vinegar mixture, then follow the recipe above as is, using ½ tbsp lemon juice and 1 tbsp olive oil …
  • gather all the ingredients (except for the cream cheese, parmesan cheese and olive oil) and blend them together in a food processor until smoother, then finally add the cheeses and olive oil and blend again until smoother, then adjust to your taste and/or texture, if necessary
  • *note : if your parmesan cheese is sharp, then use a lttle less ...
  • chill and reserve in an airtight container in the refrigerator until ready to serve with bread, crackers or breadsticks.