Avocado & Artichoke Heart Dip

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  • 1 cup artichoke hearts in brine, drained / rinsed
  • 2 small avocados
  • 24 tablespoons of fresh cilantro, to taste
  • Juice of half a lemon
  • Optional: tablespoon or so of reserved brine from the artichokes


  1. Drain the artichoke hearts, reserving a few spoons of the brine for later.
  2. Chop the artichoke hearts roughly in a mini food processor, breaking up the stringy fibers.
  3. Add the avocado, cilantro and lemon juice. Puree until smooth.
  4. If the dip is too thick, add a little of the reserved brine to thin.