Artichoke Arugula Dip

By Simply Scratch

Ingredients

14 ounces canned artichoke hearts (packed in water)
1 to 2 cloves fresh garlic
1 teaspoon lemon zest
1/2 lemon (juiced)
3 handfuls baby arugula
1/2 cup olive oil
1 cup fresh basil
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
1 to 2 pinches red pepper flakes
kosher salt (to taste)

Prep Time10mins
Servings9

Instructions

In the bowl of your food processor, fitted with the blade attachment, add (drained) artichoke hearts, garlic, lemon zest and the juice. Secure the lid and pulse until finely chopped.

Next add in baby arugula, olive oil, fresh basil, dried oregano, dried rosemary, a pinch or two of red pepper flakes and salt to taste.

Secure the lid and blend. Then remove the lid, scrape down the sides with a spatula and then continue to blend until creamy.

Serve alongside toasted pita, naan, sturdy crackers and cut veggies or use as a spread in sandwiches and wraps!