CREAMY ARTICHOKE DIP

Creamy Artichoke Dip image

Keep the pantry ingredients for this dip on hand and serve with toasts, crackers, or crudite.

Provided by Martha Stewart

Time 10m

Yield Makes 2 cups

Number Of Ingredients 8

Ingredients

4 slices day-old crusty white bread with crusts removed, torn into 2-inch pieces (3 cups)
2 anchovy fillets, drained
1 box (9 ounces) frozen artichoke hearts, thawed and drained
1/2 teaspoon sugar
2/3 cup extra-virgin olive oil, plus more for serving
3 tablespoons fresh lemon juice
Coarse salt and ground pepper
Chopped fresh chives, for serving

Steps:

In a medium bowl, pour 1 cup water over bread. Immediately squeeze as much water as possible from bread and transfer to a food processor along with anchovies, artichokes, and sugar. Process until a paste forms. With machine running, slowly add oil, scraping down bowl as needed. With machine still running, add lemon juice, 1 tablespoon at a time, until mixture is creamy. Season to taste with salt and pepper and transfer to a serving dish. To serve, top with chives and a drizzle of oil.

Nutrition Facts : Calories 183 g, Fat 16 g, Fiber 2 g, Protein 2 g

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