Go Back
–+ servings
Square photo of a bowlful of creamy dip surrounded by pretzels, chips and carrots.
Print
4.77 from 17 votes

Roasted Artichoke Hearts Dip

Roasted Artichoke Hearts Dip is a creamy spread with delicious baked artichoke hearts and hearts of palm.
Course Appetizer
Cuisine Dip
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 Cups
Calories 44kcal
Author Ginny McMeans

Ingredients

  • 14 ounces artichoke hearts in brine, drained
  • 14 ounces hearts of palm, drained
  • 1 tablespoon extra virgin olive oil
  • 6 cloves garlic, peeled
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat the oven to 425°F.
  • Cut any tough edges off the leaves from the artichoke hearts.
  • Cut the hearts of palm in half.
  • Place the olive oil in a medium-size bowl. Add the artichoke hearts, hearts of palm, and garlic. Toss and pour out onto a baking sheet.
  • Roast for 15 minutes. Remove from the oven and place the vegetables in a food processor.
  • Process until almost smooth or smooth, your choice. If you would like the mixture a bit thinner, you can add a tablespoon of olive oil at a time.
  • The spread is ready to serve with small toasts and pretzels. Sturdier vegetables such as carrots would be wonderful, too.

Notes

Storing in the refrigerator:
Will keep in the refrigerator for 4 to 5 days. Serve it chilled, at room temperature, or warmed.
Freezing:
You can freeze the spread in a hard-sided freezer container for up to 4 months. To defrost, put in your refrigerator overnight.
Serve it chilled, at room temperature, or warmed.

Nutrition

Serving: 2Ounces | Calories: 44kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 114mg | Potassium: 302mg | Fiber: 1g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 0.4mg