Artichoke & Mint Dip

Publish date:
Updated on
Artichoke Mint Dip
  • 4Servings


  • 2 large artichokes
  • 1 cup Greek yogurt
  • 3 tablespoons minced shallot
  • 2 tablespoons chopped mint
  • 1 1/2 tablespoons lemon zest
  • Olive oil


Cut off bottom stem and top third from artichokes. Trim tips off leaves. Boil artichokes in salted water until tender, 25 minutes; drain. In bowl, mix next 4 ingredients. Season and drizzle with oil. Serve dip with warm or cold artichokes.