10 Artichoke Dipping Sauces Recipes

MOM'S BEST DIPPING SAUCE FOR STEAMED ARTICHOKE

Mom's Best Dipping Sauce for Steamed Artichoke image

This rich dipping sauce comes courtesy of my wonderful brother-in-law ... a very good cook! I had this at his house and blackmailed my sister into sneaking out the recipe to me. Worth it!!!

Provided by SillyWizard

Categories Vegetable

Time 1h5m

Yield 2 cups, 2-3 serving(s)

Number Of Ingredients 6

Ingredients

1 cup mayonnaise (NOT Miracle Whip)
1/2 tablespoon Worcestershire sauce
1/2 tablespoon balsamic vinegar
1/2 tablespoon lemon juice
1/2 tablespoon tarragon
1/2 tablespoon minced garlic

Steps:

Mix all ingredients together in a glass or ceramic bowl.
Cover tightly with plastic wrap.
Chill for at least one hour.

Nutrition Facts : Calories 472.6, Fat 39.4, SaturatedFat 5.8, Cholesterol 30.6, Sodium 879.1, Carbohydrate 31.1, Fiber 0.1, Sugar 8.7, Protein 1.5

10 ARTICHOKE DIPPING SAUCES

10 Artichoke Dipping Sauces image

No dry artichokes here! Here are 10 simple and easy dipping sauce ideas.

Provided by Kare for Kitchen Treaty

Number Of Ingredients 5

Ingredients

1/4 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon agave nectar or honey
2 teaspoons lemon juice
Scroll up back up for the other 9 recipes!

Steps:

Mix together in a small bowl and serve.

DIPPING SAUCE FOR ARTICHOKES

Dipping Sauce for Artichokes image

A boyfriend's mother taught me this great dipping sauce for artichokes and asparagus. It's somewhat like aioli. Replace dried basil for fresh, and garlic salt for the garlic. If you do use dried basil, cut the original amount in half. Use low-fat mayonnaise if you like.

Provided by Andrea Alexander

Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes

Time 10m

Yield 2

Number Of Ingredients 5

Ingredients

¼ cup mayonnaise
½ clove garlic, finely chopped
1 ½ tablespoons lemon juice
1 ½ teaspoons chopped fresh basil
1 teaspoon Worcestershire sauce

Steps:

Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.

Nutrition Facts : Calories 120.9 calories, Carbohydrate 8.8 g, Cholesterol 7.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.4 g, Sodium 236.9 mg, Sugar 2.4 g

STEAMED ARTICHOKES WITH VINAIGRETTE DIPPING SAUCE

Steamed Artichokes With Vinaigrette Dipping Sauce image

Artichokes are not the friendliest of vegetables. They are a good source of magnesium, potassium and fiber, and they require a little work, but it's time well-spent. The simplest way to prepare an artichoke is to steam it, there's hardly any trimming at all. Serve it with a dipping sauce and work your way, perhaps with a friend or loved one, to the heart. Then scrape away the chokes and divvy up the prize at the middle.

Provided by Martha Rose Shulman

Categories weekday, side dish

Time 1h

Number Of Ingredients 10

Ingredients

2 large or 4 medium artichokes
1 lemon, cut in half
2 tablespoons white wine vinegar or sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced or pureed
2 tablespoon Best Foods or Hellmann's mayonnaise
2 tablespoons plain low-fat yogurt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste
Sea salt or kosher salt to taste

Steps:

Lay an artichoke on its side on a cutting board. Using a large, sharp knife, cut away the entire top quarter in one slice. Rub the top with the cut lemon. Cut off the stem at the bottom, so the artichoke will stand upright, and rub the bottom with lemon. Pull off the tough bottom leaves (bracts). Then, using scissors, cut away the thorny end of each remaining bract. Rub the edges with lemon.
Bring two inches of water to a boil in a steamer or pasta pot, and place the artichokes in the steaming basket. If they are too big to fit, place them directly in the water. Reduce the heat, cover and simmer 45 minutes or until a leaf easily pulls away. Remove from the heat. Serve hot or at room temperature with a sauce for dipping the leaves. Use your teeth to scrape the flesh from the bottom of the leaf. Have a bowl or plate on the side for the discarded leaves. When you reach the papery leaves that cover the heart in the middle, cut them away along with the choke and discard. Divvy up the heart and enjoy.
Whisk together the vinegar, salt, Dijon mustard and garlic. Whisk in the mayonnaise, yogurt and olive oil, and blend well. Taste, adjust salt, and add pepper. Use as a dip for artichokes or other vegetables.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 20 grams, Carbohydrate 9 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 282 milligrams, Sugar 2 grams, TransFat 0 grams

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