No-Cook Sun-Dried Tomato and Artichoke Dip

1. 1

   Fit a food processor with a metal blade and pulse together half of the artichoke hearts, half of the feta cheese, the garlic, lemon juice and zest, and water until smooth.

2. 2

   In a mixing bowl, stir together the pureed mixture with the remaining artichokes, feta, sun-dried tomatoes, basil, and freshly ground black pepper.

3. 3

   Taste and adjust seasonings if necessary.

4. 4

   This may be eaten immediately, but it improves dramatically if allowed to rest, tightly covered, in the refrigerator overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.