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    Home » Recipes » Dressings & Sauces

    Three Artichoke Dipping Sauce Recipes

    Published: Apr 16, 2021 / Modified: Apr 16, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

    Jump to Recipe Print
    three artichoke dipping sauces in glass containers next to each other
    image of artichoke dipping sauces next to each other under a text box

    Need a recipe for artichoke dipping sauce? Check out these three sauces, including a butter sauce, yogurt-based dip, and vinaigrette, that pair perfectly with tender artichoke leaves. Choose from vegetarian and vegan options.

    three artichoke dipping sauces in glass containers next to each other on a counter

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    An artichoke is only as good as the dipping sauce that goes with it! I love eating artichokes, mostly because they’re the perfect vehicles for a tasty sauce. Tender leaves dipped in a buttery sauce with hints of lemon and garlic…what could be better?!

    With my recent posts on artichokes, I wanted to put together some dipping sauce options to help you get the most out of your ‘chokes. These easy recipes come together with ingredients you probably have on hand and include options suitable for vegan and vegetarian diets.

    Not sure which one to choose? Make all three!

    How to Make the Best Artichoke Dipping Sauces

    For the full recipe and amounts to use, scroll down to the recipe card. Here’s a preview of what’s in the three sauces in this post!

    lemon butter garlic dipping sauce in a glass container on a counter

    Lemon Butter Sauce

    This vegetarian option combines:

    • Melted butter
    • Lemon juice
    • Smashed, roasted garlic (optional but SO good and a no-brainer if you are making Roasted Artichoke Halves stuffed with garlic cloves)
    dill yogurt artichoke dipping sauce in a glass container on a counter

    Dill Yogurt Sauce

    Another vegetarian artichoke dipping sauce made from:

    • Plain Greek yogurt
    • Lemon juice
    • Dillweed
    • Garlic salt
    balsamic vinaigrette artichoke dipping sauce in a glass container on a counter

    Balsamic Vinaigrette

    This option is vegan and uses:

    • Olive oil
    • Balsamic vinegar
    • Dijon mustard

    How to Eat an Artichoke

    Pull off a leaf, dip it in sauce, scrape it in between your teeth to remove the flesh, and discard what’s left. As you get close to the middle, the leaves will be softer and some of the innermost tiny ones can be eaten whole. Do not eat the fuzzy choke (try to remove that before eating), but do eat the heart and stem if it’s soft.

    Ways to Prepare Artichokes

    I have posts for three different techniques for preparing artichokes. The fastest way is to make Microwave Artichokes. Follow my recipe for Instant Pot Artichokes for a perfectly steamed option, and make Roasted Artichoke Halves for tender, slightly caramelized leaves. After you make your artichokes, return to this post to choose your artichoke dipping sauce!

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    three artichoke dipping sauces in glass containers next to each other

    Three Artichoke Dipping Sauces

    Choose from a vegetarian butter sauce or yogurt dip and vegan vinaigrette.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 5 minutes mins
    Cook Time: 5 minutes mins
    Total Time: 10 minutes mins
    Servings: 3 sauces
    Calories:
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    Lemon Butter

    • 4 tablespoon salted butter - melted
    • ½ lemon - juiced, more to taste
    • 2 roasted garlic cloves - optional, if you have them after making roasted artichokes

    Dill Yogurt Dip

    • ¼ cup plain Greek yogurt
    • ½ lemon - juiced
    • 1 teaspoon dillweed
    • ¼ teaspoon garlic salt
    • Water - to thin, as desired

    Balsamic Vinaigrette

    • 2 tablespoon olive oil
    • 2 tablespoon balsamic vinegar
    • 2 teaspoon Dijon mustard
    • Chopped fresh herbs of choice - parsley, basil, chives; optional
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    Instructions

    • For each sauce, combine the ingredients in a small bowl or serving dish.
    • Dunk artichoke leaves in the sauce, eat, and enjoy!

    Notes

    • When eating an artichoke, start by removing the outer leaves. Scrape the leaves between your teeth to remove the flesh, and discard what’s left. Do not eat the fuzzy choke. You can eat the heart and stem.
    • These sauces keep well in the fridge for up to a week in airtight containers.
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Happy dunking! – Lizzie

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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