Prep: 10 minutes
Cook: 0 minutes
Yield: 2 cups = 32 x 2 Tbsp servings


Creamy Lemon Mixture:

  • 1-14 oz can artichoke hearts, drained and liquid pressed out
  • 8 oz roasted red bell peppers (about 1 cup), drained and liquid pressed out
  • 1 clove garlic
  • 1 small or ½ large lemon, zested and juiced
  • 1 Tbsp capers, drained and rinsed
  • Small handful fresh cilantro
  • Small handful fresh basil leaves
  • 1 Tbsp extra virgin olive oil
  • ¼ tsp each sea salt and freshly ground black pepper


  1. Add all ingredients to a food processor and pulse-blend until chopped. Scrape down the sides, and then let the food processor whirl until blended well, but still chunky. Scrape into a bowl and serve with raw cut vegetables, toasted whole wheat sliced baguette, or use as a tasty spread for sandwiches.