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Creamy Artichoke and Greek Yogurt Dip

This creamy artichoke dip blends tangy Greek yogurt with dill-infused olive oil, balsamic vinegar, and lemon for a savory, herbaceous spread or sauce. With a smooth texture and easy adaptability, it’s perfect for texture-modified diets or anyone looking for a flavorful, veggie-forward dip.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 4
Course: Appetizer, Dips and Spreads, Snack
Ingredients Equipment Method

Ingredients
  

  • 1 can of artichoke hearts drained
  • 1/2 cup Greek yogurt
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon dill-infused olive oil
  • 1 tablespoon lemon juice or 1 tablespoon lemon-thickened water for higher IDDSI levels
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste

Equipment

  • Food processor or high-speed blender
  • Measuring cups and spoons
  • Spatula

Method
 

  1. In a food processor, add the artichoke hearts, Greek yogurt, balsamic vinegar, and dill-infused olive oil. Blend until smooth. Adjust the texture with lemon juice or lemon-thickened water, adding as needed to reach your desired consistency.
  2. Add the cumin, salt, and pepper, blending again until fully incorporated. Taste and adjust seasoning as desired.
  3. For a garnish, drizzle a bit of dill olive oil and sprinkle a dash of cumin on top.