Artichoke Heart Dip

Salt (pref Herbamare) and freshly ground black pepper (to taste)
Course Lunch
Cuisine Macrobiotic


  • 1 can artichoke hearts in water
  • 1/4 cup olive oil
  • 3 tbs coconut or soy plain yogurt
  • Lemon juice to suit your taste
  • Herbamare salt
  • ground black pepper to suit your taste


  • Drain the artichoke hearts and discard the water.
  • Place all the ingredients (But not the salt and pepper) into a food processor or blender and process until well mixed. Add salt and pepper to taste. Use more or less lemon juice to suit your taste.


Serve as a topping for pasta  or as a dip with raw veg sticks or favorite crackers.