I put three dips on the table whenever artichokes come out. Not one. Three. Each takes under five minutes, and the contrast between them is what makes the spread work. One is silky and spicy, one is rough and herby, and the third is hot butter with whole chili peppers floating in it. You tear off a leaf, dip it in whichever one you want, and keep going.
They are designed to be made together, but any one of them works on its own. The tofu dip goes with raw vegetables and crackers. The walnut-basil pesto works on pasta. The chili butter is good on anything you would normally put butter on.
How to Make Three Dips for Artichokes
Dip 1: Spicy Tofu-Lime
Half a block (113g) of medium-soft tofu goes into a blender with the juice and zest of one lime, a teaspoon of Chinese five-spice, half a teaspoon of cayenne, and a pinch of salt. Blend until completely smooth with no lumps. The texture should be like a thick sauce, pourable but not runny.
Serve it cold. It firms up slightly in the fridge if you make it ahead, which is fine. Let it come back to room temperature before serving.
Dip 2: Walnut-Basil Pesto
A quarter cup (59ml) each of chopped walnuts and torn basil leaves. Three cloves of garlic, smashed. Two tablespoons of olive oil. Pulse everything in a food processor until you have a rough paste. Do not over-process it into a puree. You want texture, small pieces of walnut and visible flecks of basil.
Taste and adjust salt. This dip benefits from sitting for 10-15 minutes before serving so the garlic mellows into the oil.
Dip 3: Chili-Lime Butter
Toast 1-2 dried birdseye chili peppers in a small saucepan over medium heat for about a minute, until the skins start to blister and the kitchen smells spicy. Add 4 tablespoons (113g) of unsalted butter and let it melt completely.
Take the pan off the heat. Squeeze in the juice of one lime and stir in a teaspoon of sriracha. Let everything steep for at least 10 minutes. The butter absorbs the chili heat and lime as it sits. Serve warm with the peppers still in the butter.
3 Delicious Dips for Artichokes
Total Time: 16 minutes
Yield: Serves 6
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Description
Three delicious dips to elevate your artichoke game. Perfect for a casual get-together or a spring feast.
Ingredients
Units
Dip 1: Spicy Tofu-Lime
- 1/2 block (113 g) tofu, medium-soft
- 1 lime, 1/2 zest and fully juiced
- 1 teaspoon Chinese 5 spice
- 1/2 teaspoon cayenne powder
- 1 pinch of salt
Dip 2: Walnut-Basil Pesto
- 1/4 cups (59 ml) chopped walnuts
- 1/4 cups (59 ml) torn basil
- 3 cloves fresh garlic, smashed
- 2 tablespoons olive oil
Dip 3: Chili-Lime Butter
- 4 tablespoons (113 g) unsalted butter
- 1–2 dried birdseye chili peppers
- 1 lime, juiced
- 1 teaspoon sriracha hot sauce
Instructions
- Spicy Tofu-Lime Dip: Blend the tofu, lime zest, lime juice, Chinese 5 spice, cayenne, and salt together until completely smooth with no lumps. Serve cold.
- Walnut-Basil Pesto: Combine the walnuts, torn basil, smashed garlic, and olive oil in a food processor. Pulse until you reach a rough, chunky consistency. Do not over-process into a smooth puree. Season with salt to taste.
- Chili-Lime Butter: In a small saucepan over medium heat, lightly toast the birdseye peppers for about one minute until the skins start to blister. Add the butter and let it melt completely. Remove from heat, add the lime juice and sriracha, and let sit for at least 10 minutes to steep. Serve warm with the peppers still in the butter.
Notes
- For a smoother dip, strain the blended tofu mixture through a fine-mesh sieve before serving.
- Toasted walnuts offer a richer flavor; for a milder taste, use raw walnuts.
- Leftover dips can be stored in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 minutes
Category: Appetizer
Method: No-Cook
Cuisine: American
Nutrition
- Serving Size: 0.5 cup
- Calories: 200
- Sugar: 2
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
Can I make these dips ahead?
The tofu and walnut dips keep in the fridge for 2-3 days. The butter dip is best made fresh because the butter solidifies as it cools. Reheat it gently in a small pan.
What can I use instead of tofu?
Greek yogurt or silken tofu both work. The texture will differ slightly but the lime and five-spice flavors carry through. Adjust salt to taste.
Are these only for artichokes?
No. The walnut-basil dip works on bread and grilled vegetables. The butter with peppers is good on steamed asparagus or corn. The tofu dip works as a spread for wraps.
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