Hello everyone,
Spring and summer are meze season, Greek mezedes, to be exact. So, here is another delicious and yum yum Greek Artichoke Dip Meze. Longer days, sunnier skies, and any excuse to lay out a table. A table full of small plates, fresh flavors, and, of course, good company.
Okay, let’s talk about dips. I’m talking about this creamy, tangy Artichoke Dip Meze that’s ready to show off on any meze table. It’s smooth, herby, and has just the right amount of zing to make your pita or crusty bread very, very happy. It’s ridiculously easy to make. For this dip, I used two small fresh artichokes, which I boiled and then chopped into smaller pieces. I also used a bit of Greek yogurt, some onion, olive oil, and parsley for that fresh pop. I found a variety of shapes and sizes in my local market, but I wasn’t looking for the large ones that you have to peel away for hours on end. With the smaller artichokes, you’re done in just a matter of minutes.
The baguette I picked up the other day? Even better than the last one, crispy on the outside, soft and chewy on the inside. I usually bounce between two local bakeries in my area (both are fabulous in their own way), but their baguettes couldn’t be more different. One is golden and crusty, the other a little paler but full of flavor.
If you’re new to the world of meze, ohhh you’re in for a treat. Meze or mezédes in Greek are small plates meant for sharing, kind of like tapas. Think of Greek Mezedes as the ultimate excuse to snack your way through a meal while chatting, sipping wine or ouzo, and pretending you’re not slowly making a full dinner out of bites.
They can be hot or cold, simple or fancy, veggie-packed or grilled. From dips like tzatziki and melitzanosalata to stuffed vine leaves, grilled octopus, or crispy cheese pies, meze are all about variety, and flavor. In our house, one dip turns into five, a loaf of bread mysteriously disappears, and before you know it… We’ve had dinner.
If you didn’t know, Artichokes are unique with a unique taste and considered a superfood; try them if you haven’t yet. Hope you enjoy this simply delicious and easy to make Greek Artichoke Dip Meze.
Have a lovely morning/afternoon/evening and weekend!
Greek Artichoke Dip Meze
Ingredients
- 2 fresh artichokes small, peeled, and boiled.
- 1 yellow onion finely chopped
- 1 ½ tbsp olive oil
- 4 tbsp greek yogurt full fat
- 2 tbsp parsley fresh and finely chopped
- 1 juice from a lemon
- 1 ½ tbsp dry thyme
- 6 baguette bread thin slices
- 1 garlic clove
- salt
- pepper
Instructions
- Boil the artichokes in salted water. Cook until fork-tender.
- Add all the ingredients except for the dry thyme, garlic, parsley, and artichokes to the food processor. Blend on high for a few minutes.
- Finely chop the boiled artichokes into small pieces.
- Transfer the mixture to a bowl, then add the artichokes, Greek yogurt, dry thyme, lemon juice, parsley, salt, and pepper. Gently stir until well combined.
- Slice the baguette into thin pieces. Rub each slice with a garlic clove, then brush lightly with olive oil.
- Toast in the air fryer at 200℃ for 5 minutes or until golden brown.
- Spread about a tablespoon of the artichoke mixture onto each slice of bread.
- Garnish with fresh parsley. Serve with your favorite Ouzo drink, beer or wine.
KALI SAS OREXI!! 🙂