How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Artichoke-And-Caper Dip With Fresh Vegetable Crudités?

You need 8 ingredients. The key ingredients include: 1 small garlic clove, peeled, 1 (14-ounce) can quartered artichoke hearts, drained, 3 tablespoons fresh lemon juice, 1/2 teaspoon grated lemon zest, and more.

Is Artichoke-And-Caper Dip With Fresh Vegetable Crudités suitable as vegetarian?

Yes, Artichoke-And-Caper Dip With Fresh Vegetable Crudités falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Artichoke-And-Caper Dip With Fresh Vegetable Crudités?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke-And-Caper Dip With Fresh Vegetable Crudit

Name: Artichoke-And-Caper Dip With Fresh Vegetable Crudités
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small garlic clove, peeled; 1 (14-ounce) can quartered artichoke hearts, drained; 3 tablespoons fresh lemon juice; 1/2 teaspoon grated lemon zest; 2 tablespoons extra-virgin olive oil; 1/4 teaspoon freshly ground black pepper; 2 tablespoons capers, roughly chopped; 5 cups assorted fresh vegetables (sliced radishes, baby carrots, blanched wax beans, broccoli and cauliflower florets)

Try this homemade Artichoke-And-Caper Dip With Fresh Vegetable Crudités recipe the whole family will love. Made with garlic, quartered artichoke hearts,…

This Artichoke-And-Caper Dip With Fresh Vegetable Crudités relies on simple, everyday ingredients such as small garlic clove, peeled, fresh lemon juice, grated lemon zest and extra-virgin olive oil. It comes together quickly and makes 4 servings, at about 92 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 small garlic clove, peeled
1 (14-ounce) can quartered artichoke hearts, drained
3 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
2 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
2 tablespoons capers, roughly chopped
5 cups assorted fresh vegetables (sliced radishes, baby carrots, blanched wax beans, broccoli and cauliflower florets)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
92 kcal
Category
Vegetarian

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