Simply Scratch · by Laurie McNamara
Artichoke Arugula Dip
NUTRITION · PER SERVING10M COOK
CAL 6%·PRO 1%
CARBS 3G9% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 12G91% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy herb dip made with artichokes, arugula, basil, garlic, and lemon. Serve with pita, naan, or vegetables, or use as a spread.
condimentamerican⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 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)
At a glance
PER SERVING · TIME 10M
CAL 6%·PRO 1%
CARBS 3G9% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 12G91% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 274mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 95mg
- Calcium
- 23mg
- Iron
- 0.24mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 274MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.