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Dips to serve with Steamed Artichokes??

Usually served with garlic butter and lemon.....or a ranch type dressing. Looking for something a little more unique? Thanks a bunch!

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  1. Here's a delicious sauce adapted from John Ash:

    Mint and Yogurt Sauce for Artichokes

    1/4 cup chopped scallions white and green parts
    1 tablespoon Dijon mustard
    1 tablespoon rice wine vinegar or to taste
    1/3 cup coarsely-chopped fresh mint leaves loosely packed
    1 garlic clove, cut in quarters
    1/2 cup peeled and seeded cucumber
    1 cup yogurt
    1 tablespoon fruity olive oil (or a bit more, to taste)
    salt to taste
    freshly-ground black pepper to taste

    Combine all ingredients in a blender or food processor and blend either smooth or a bit coarse, to taste.

    This recipe yields 1 3/4 cup of sauce.

    1 Reply
    1. re: Nancy Berry

      I like chipotle mayo w/lime.....also mustard dill.

    2. Hello,

      I do not have anything specific since this is mostly from other recipes but thyme and artichoke are a great match.
      Flavor up some olive oil with it perhaps and maybe a garlic.

      Maybe you think of something great just as a dip(though I don't like anything really thick for 'chokes).
      If you do, let me know. Nice to have something come from this idea's usual uses.


      1. I like to doctor up plain old Best Foods mayo. One of my favorites is a dash of extra Meyer lemon juice (I have a tree!), a small spoon of extra virgin olive oil, and smoked paprika. An alternative is some fresh lemon thyme instead of the paprika.

        1. I often make a curry mayo sauce from a cookbook called 1000 Vegetarian Recipes. Unfortunately I don't remember the proportions or all of the ingredients but the basics are the following ingredients stirred into a cup of mayo: white vinegar, milk, lemon juice, pressed garlic, curry powder, paprika, salt, pepper. You could try doing a google search. My family really likes this, even the members who hate mayo.

          1. Pesto, a yogurt sauce, or a simple parsley/olive oil/garlic sauce.

            1. An Aiioli mixed with roasted and pureed red bell peppers is delicious and the red and green look nice together.

              1. Best Food mayo jazzed up with a touch of toasted sesame oil or siracha sauce to taste

                1. I dip artichokes in Ken's Steakhouse Creamy Parmesan dressing.

                  1. I like mustard with artichokes. Sometimes just a purchased sweet hot mustard, sometimes home made with Dijon, dry, a light jam like apricot or orange, water and vinegar, sometimes dry mustard mixed with jarred mayo.

                    1. I usually serve a gribiche sauce---like a mayonnaise with chopped hard-boiled egg, capers, and dill. Google gribiche and you'll find lots of recipes.

                      1. I'll read these as soon as I post. Last week I got two for hubby and I and did a simple butter and lime, with salt and pepper sauce for dipping

                        1. For hot the best is a classic hollandaise. For cold my favorite is super easy. Mix commerical mayo (low fat/no fat is fine) with equal parts dijon mustard and a great big squeeze of fresh lemon juice.

                          1 Reply
                          1. re: Stuffed Monkey

                            For cold, I do a cold hollandaise. Make some hollandaise. Bring to room temp. Mix in half as much sour cream and add mustard to taste.

                            This is good on cold asparagus, too.

                          2. Mayo, soy sauce and fresh crushed garlic in our household.

                            1. there used to be a place in vegas that was called like the dive or something like that. it was supposedly owned by Steven Speilburg [sp?] and it's no longer there, hasn't been there in years and years now. they had dipping sauces for their fries. my favorite one was black olive coulie or mayo with black olive, it was sinful. now I know you're asking for artichokes and their dips, but had to toss that one in.

                              1. Smoked hot paprika aoili would be tasty. Especially if you grilled the artichokes instead of steaming them.

                                1. Hummus or chipolte hummus?

                                  1. I like to get crazy. I know knowone here has mentioned this probably because i'm the first person to conceive the idea, but I use butter. It's made from churned dairy cream and usually sold in supermarkets. It's actually so tasty I'm considering a patent before anyone gets wind of it.

                                    1 Reply
                                    1. Funny, the only dipping sauce I've ever had with chokes (never made them at home so far) is a simple, if slightly thick(er) vinaigrette: oil, vinegar, mustard, s&p, and perhaps some herbs. I don't think you want anything that'll overpower that delicious choke meat.

                                      1. Half mayo (always hellmans regular for me), half good quality plain yogurt, plenty of chopped fresh tarragon. Maybe a dash of S&P. I used to have a really delicious curry salt that I added too but used it up and forgot where I got it.

                                        1. I have 3 artichokes on the stems that tonight, I'll yank off the bush. I have to steep mine in lemon or vinegar water first because the ants love these guys. Gotta get 'em out so we don't eat that kind of protein. We'll have a bowl of melted butter and basil mayonnaise to dip it in.

                                          1. Creamy Garlic Dill Sauce
                                            Toss some butter in the pan along with some finely finely minced garlic (yes I've used jarred in a pinch), and allow to melt and cook together. Stir in some thickener - i've used garbanzo flour and cornstarch- and form a nice paste and cook til it thickens a bit. Stir in cream - enough that it looks and tastes "right;" sorry i don't measure... and stir in some dried dill to taste. Simple but always a hit.

                                            2 Replies
                                            1. re: Emme

                                              garbanzo flour? is there such a thing

                                              1. re: iL Divo

                                                darn tootin! i use it due to gluten issues...

                                            2. best foods mayo mixed with roasted garlic (sometimes I just cook a clove or 2 in the water along w/ the artichoke), orange zest, orange juice & a little chipotle. It's a little sweet & a little hot (spicy)...and real good.

                                              1 Reply
                                              1. I like Hollandaise Sauce with a little extra lemon

                                                1. I could eat romesco sauce off a spoon, but dipping artichoke leaves in it would also be quite nice. :)

                                                  1. Reduce some champagne or white wine with shallots--the Belgian kind--and tarragon. Let cool and mix with mayo.

                                                    1. Plain ol' Best Foods mayo.