This creamy lemon and herb artichoke dipping sauce is a perfect companion to steamed or boiled artichokes. Bright lemon, fresh herbs, and a blend of mayonnaise and Greek yogurt create a rich, tangy sauce made from just a few simple ingredients.
I grew up eating artichokes often. My grandmother typically boiled or steamed them and served a simple vinaigrette, which was wonderful. Still, I sometimes prefer a creamy sauce—something more lively than plain mayonnaise. This lemon and herb dip delivers bright citrus, a touch of garlic, and lots of fresh herb flavor without being heavy.
Artichoke Dipping Sauce
The sauce is uncomplicated yet full of flavor. Mayonnaise paired with Greek yogurt keeps it creamy while cutting some calories, and fresh herbs bring a clean finish. It comes together in minutes and elevates every bite of artichoke.
Artichoke Sauce ingredients
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Mayonnaise: Regular mayonnaise gives the creamiest result; light mayo will thin the richness.
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Greek Yogurt: Use full-fat (5%) or 2% Greek yogurt for the best texture.
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Garlic: Fresh garlic, minced or grated, for bright, pungent flavor.
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Lemon Juice: Freshly squeezed lemon juice for acidity—bottled juice won’t be as vibrant.
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Herbs: Fresh parsley and basil are recommended; fresh mint can be added for a different note.
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Seasonings: Salt and freshly ground black pepper to taste.
How To Make This Dipping Sauce for Artichokes
This recipe is effortless: combine the ingredients in a bowl, adjust seasoning, and it’s ready. No cooking required. Chill briefly if you prefer it cold—chilling also helps the flavors meld.
How To Eat Artichokes
Artichokes are delightful when in season. If you’re new to them, there are easy steaming and boiling methods to cook them until tender. Once cooked, the leaves (bracts) and heart offer different textures and flavors that pair beautifully with a savory dip.
Dunk the base of each leaf into the sauce, then scrape the tender flesh with your teeth. As you reach the inner, more tender leaves, remove them together to reach the choke. Scoop out the inedible fuzzy choke with a spoon to reveal the artichoke heart—the most prized, tender portion, perfect for spooning on extra sauce.
Eating Steamed Artichokes with Lemon Herb Dipping Sauce:
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Pull off individual leaves and dip the bottom ends in the sauce. Bite and scrape to remove the tender bit of flesh from the leaf.
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When you reach the inner leaves (often with purple tips), remove them together to access the choke.
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Use a spoon or the tip of a knife to scrape away the fuzzy choke to reveal the heart.
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The artichoke heart is fully edible and especially delicious with extra sauce spooned over it.
Artichoke Dipping Sauce Recipe Tips
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Make the dip ahead and store it in an airtight container in the refrigerator for 2–3 days.
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This sauce does not freeze well; refrigeration is best.
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The recipe yields about 3/4 cup of dip—enough for several artichokes or a small gathering.
Other Dip Recipes to Try:
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Avocado Hummus
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Baba Ganoush
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Greek Tzatziki Sauce
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Slow Cooker Corn Dip
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Banana Cream Pie Dip
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Oreo Cheesecake Dip
Lemon Herb Dipping Sauce for Artichoke
Kathy McDaniel
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Ingredients
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 garlic clove, minced or grated
- 1 teaspoon lemon juice
- 2 teaspoons chopped parsley
- 2 teaspoons chopped basil
- Salt and ground black pepper to taste
Instructions
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Place all ingredients in a small bowl and stir to combine. Season with salt and black pepper to taste.
Notes
- This sauce can be made ahead and kept refrigerated in an airtight container for 2–3 days.
- The dip does not freeze well.
- The recipe yields about 3/4 cup of dipping sauce.
Nutrition
Carbohydrates: 1 g,
Protein: 1 g,
Fat: 14 g