This Lemony Arugula Artichoke Dip is not your regular artichoke dip. It's fresh, healthy, dairy-free, and nut-free. Made with artichokes, arugula, garlic, lemon zest, basil, and olive oil, it's a light, vibrant dip that's ready in minutes.
I love a good artichoke dip-especially my Vegan Spinach Artichoke Dip that's warm, creamy, cozy, and perfect for parties. I honestly love anything with artichokes like Spinach and Artichoke Bites or a meal like Lemon Artichoke Pesto Pasta.
But this artichoke appetizer takes artichokes in a lighter, cooler, and fresher direction and is adapted from Giada De Laurentiis recipe. Made with arugula, lemon, garlic, basil, and olive oil, there is no cream, no cheese, no mayo-just bright Mediterranean flavors that feel light, herby, and vibrant and ready for your next appetizer.
It's more like a pesto-meets-dip situation-healthy, zesty, and versatile enough to spread on crostini, toss with pasta, or spoon over roasted veggies. I love to dollop on my Vegan Spanish Paella for a double dose of Mediterranean flavors.
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Why I Love This Recipe
- It's fresh, zesty, and full of bright flavor.
- 100% dairy-free, nut-free, seed-free (so everyone can dig in!).
- Light and healthy without feeling boring.
- Comes together in 5 minutes with simple ingredients.
- Doubles as a dip, spread, or quick pasta sauce.
Ingredients
Artichokes: For this dip, use canned or jarred artichoke hearts packed in water or brine-not oil. Drain them really well (and even pat dry if needed) to avoid extra liquid that can water down the dip.
Thyme: Substitute the thyme with any other fresh herb like oregano, mint, or dill.
See the printable recipe card for quantities and a full list of ingredients.
Variations
Swap the fresh herbs with any herbs you may have available. I've varied this dip with mint, dill, and oregano.
Top with toasted sunflower seeds or pumpkin seeds for crunch while keeping it nut-free.
How To Make Lemony Artichoke Dip
See the complete printable recipe card below for the details.
Step 1: Add artichoke hearts, arugula, fresh herbs, garlic, lemon juice, lemon zest, and salt to a food processor.
Step 2: With the motor running, slowly stream in olive oil and blend until smooth and creamy, scraping down the sides as needed.
Top Tips
- Use fresh lemon and zest for the brightest citrusy flavor. Bottled juice won't give the same zing.
- Stream in the olive oil slowly while blending for a creamier, more emulsified dip.
- Chill the dip for 30 minutes before serving to let the flavors meld together.
Serving Suggestions
- Spread it on toasted baguette slices or crackers for an easy appetizer.
- Serve alongside fresh veggies like cucumber sticks, carrots, or bell pepper strips for a healthy snack.
- Toss with warm pasta or roasted potatoes for a quick, flavor-packed side dish.
- Use it as a sandwich or wrap spread instead of mayo for a fresh, zesty kick.
- Dollop on grain bowls or roasted veggies for an herby finishing touch.
Artichoke Dip FAQS
Yes! It keeps well in the fridge for up to 3-4 days in an airtight container. Just give it a stir before serving.
I do not recommend freezing this dip. The fresh arugula and lemon lose their bright flavor and the texture changes once thawed.
Don't leave me hanging - drop a comment and tell me how this Lemony Arugula Artichoke Dip turned out! Was it love at first bite? Surprisingly edible? Or a full-on "Reg, what were you thinking?" And if my directions helped (or didn't), please let me know so I can continue to improve these recipes for you.
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Lemony Arugula Artichoke Dip
Equipment
Ingredients
- 2 cups fresh arugula ~ 80 grams or 2 handfuls
- 1 14 ounce can artichoke hearts drain the brine and pat dry to minimize chance of a watery dip
- 2 cloves garlic more or less to taste
- zest of 1 lemon
- juice of ½ a lemon about 1 tablespoon; adjust to taste
- ¼ cup fresh basil leaves packed; or 13-15 grams
- ¼ cup fresh parsley packed; or 8-10 grams
- 4 tablespoons extra virgin olive oil
- 1 tablespoon fresh thyme big stems removed; or 1 teaspoon dried
- ¾ teaspoon salt or to taste
Instructions
- Add artichokes, arugula, garlic, lemon zest, lemon juice, basil, thyme, and salt to a food processor. Pulse until everything is broken down.
- With the processor running, drizzle in olive oil. Start with three tablespoons and add more as needed until smooth and creamy.
- Taste and adjust - more lemon for brightness, more salt for depth, or extra arugula for peppery kick.
- Serve right away, or chill for 30 minutes to let the flavors mingle. Enjoy as a dip with bread, pita chips, or veggies, spread onto sandwiches, or toss with pasta.
Regi Pearce says
I’m officially obsessed with how fresh and zesty this turned out! The combo of artichokes and arugula is a total game changer—bright, dairy-free, and way lighter than a traditional artichoke dip. I’ve already spread it on toast, tossed it with pasta, and yes… eaten it straight off a spoon. Recommend chilling it for a bit to let the flavors marry.