Food & Cooking Recipes Snacks Dips Recipes Creamy Artichoke Ranch Dip 3.0 (2) 1 Review This five-ingredient, no cook appetizer is a lighter version of the popular party dip—and it's a favorite with everyone who tries it. By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Published on May 9, 2024 Rate PRINT Share Close Photo: Petrina Tinslay Prep Time: 15 mins Total Time: 15 mins Yield: 8 to 10 Serves This artichoke-ranch dip might be the best appetizer we know. There’s no cooking or waiting for flavors to mingle before you can enjoy it, but it’s also easy-going enough that you can make it ahead of time. All you need are five ingredients and a food processor. Simply combine marinated artichoke hearts, Greek yogurt, and fresh parsley, and it's ready to serve with flatbread crisps or crackers. It’s a lighter iteration of the popular rich and cheesy party hit, a hors d’oeuvre that takes minutes and is just as suited to cocktails as it is to pool party or cookout. 16 Artichoke Recipes for Dips, Dinner, and Beyond Choosing the Right Marinated Artichoke Hearts Much as we love fresh artichokes, they are only in season in the spring. So the rest of the year we get our artichoke fix via canned or jarred artichoke hearts. These two types of shelf-stable artichokes are handy pantry ingredients to keep on hand for last-minute appetizers like this dip, but also to use in salads, pastas, and casseroles. For this artichoke dip, we use jarred marinated artichoke hearts. Do not use water-packed artichoke hearts sold in cans for this recipe. It requires the tasty marinated-in-oil type of artichoke hearts, which bring more flavor than the canned ones would to this preparation. Ingredients 1 jar (12 ounces) marinated artichoke hearts 3 anchovy fillets in oil ⅓ cup lightly packed fresh flat-leaf parsley leaves 1 container (17.6 ounces) plain Greek yogurt (1 ¾ cups) ¼ cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper Flatbread crisps or crackers, for serving Directions Drain artichokes: Drain artichokes, reserving 3 tablespoons marinade. Pulse artichokes, anchovies, and parsley: Pulse artichokes, reserved marinade, anchovies, and parsley in a food processor until finely chopped. Add yogurt: Add yogurt, oil, 2 teaspoons salt, and 1/4 teaspoon pepper; pulse a few more times to evenly combine. Transfer to a serving bowl: Transfer to a serving bowl. Drizzle with oil and serve with flatbread crisps. Other Easy Dip Recipes to Try: Hot Artichoke Dip Artichoke Dip With Fontina Artichoke Dip With Feta Three-Cheese Artichoke-and-Sun-Dried-Tomato Dip Creamy Broccoli-Spinach Dip Hearts of Palm Dip Originally appeared: Martha Stewart Living, June 2019 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.