This easy artichoke dip uses marinated jarred artichoke hearts, green olives, pine nuts and manchego cheese and comes together in the food processor in 10 minutes.
Make it ahead or at the last minute and spread it on crackers or toasted baguette slices. It’s perfect for any summer party or backyard BBQ.
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Confession: When I throw a party, I don’t always put a lot of thought into a show stopper appetizer. I’m so focused on the dinner and dessert that I just want an easy appetizer that will only take minutes to make that I think everyone will love.
Examples are quick-bistered shishito peppers, roasted red pepper aioli made in the blender, and bread dipping oil.
I came up with this party appetizer one afternoon when I needed a dip and didn’t have time to go to the grocery store. I had a big jar of marinated artichoke hearts and a block of manchego cheese (an cheese obsession I had at the time) and presto, this dip was born when I found some pine nuts and green olives hiding behind a carton of yogurt.
It’s been a favorite ever since.
Table of Contents
❤️ Why you’ll love this recipe
- Quick. Make it in 10 minutes.
- Simple Ingredients. You only need 5 ingredients plus olive oil.
- Easy. No food prepping required except grating a little cheese.
- Flexible. Add a touch of lemon if you want or throw some other herbs into the food processor such as dill or thyme.
🧅 Main Ingredients + Notes
This list only covers ingredients that require some notes. Go to the Recipe Card at the bottom of this post for the full recipe with a complete listing of the ingredients, measurements, and directions.
- Artichoke hearts – I recommend marinated artichoke hearts for a good punch of flavor. I don’t recommend canned artichoke hearts that are not marinated in herbs.
- Pimentón de la Vera – This is an optional spice that adds a touch of smoke to the dip. It’s made from chiles harvested in the La Vera region of Spain and dried over smoldering fires of local oak. I like to add a pinch of this spice to a lot of dishes to add a depth of flavor.
🎯 Why This Recipe Works
- The olives add a perfect note of acid that perks up the artichokes and keeps this dip from being bland.
- Pine nuts combined with the manchego cheese and olive oil gives this artichoke dip a creamy dip with a some texture.
💡Ideas for Possible Variations
- Use Parmesan cheese in place of manchego cheese.
- Add 2 finely minced fresh garlic cloves.
🙋♀️ FAQ
Yes! Make this delicious artichoke dip up to 4 days ahead and store in an airtight container in the refrigerator.
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10-Minute Artichoke Dip Recipe with Manchego Cheese
This best artichoke dip uses marinated jarred artichoke hearts, green olives, pine nuts and manchego cheese and comes together in the food processor in 10 minutes. Save Saved!
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Servings: 7
Calories: 181kcal
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Ingredients
- 2 cups marinated artichoke hearts drained
- 6 pitted green olives
- ½ cup coarsely grated manchego cheese
- ¼ cup coarsely chopped flat leaf parsley
- 1 tablespoon pine nuts
- ⅛ – ¼ teaspoon Pimentón de la Vera optional
- ¼ cup extra-virgin olive oil
Instructions
- Combine all of the ingredients in the bowl of a food processor, except the oil. Pulse until the ingredients are finely chopped.Note: be sure to drain any excess liquid from both the marinated artichoke hearts and green olives.Add the olive oil one tablespoon at a time, pulsing after each addition, until you reach the consistency you want.
Serve at room temperature with tortilla chips, pita chips, crackers, pita bread or toasted baguette slices. Or get creative and serve it in a bread bowl.
Nutrition
Serving: 0.33cup | Calories: 181kcal | Carbohydrates: 3.3g | Protein: 2.9g | Fat: 17.3g | Saturated Fat: 3.8g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6.3g | Cholesterol: 8.6mg | Sodium: 321mg | Potassium: 21.9mg | Fiber: 1.4g | Sugar: 0.7g | Vitamin A: 810.2IU | Vitamin C: 14.9mg | Calcium: 102.8mg | Iron: 0.7mg
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox.Plus, get great new recipes from me every week!
10-Minute Artichoke Dip Recipe with Manchego Cheese
Save Saved!
Pin Recipe
Add to Recipe Collection Go to Collections
Add to Shopping ListGo to Shopping List
Servings: 7
Calories: 181kcal
Prevent your screen from going dark
Ingredients
- 2 cups marinated artichoke hearts drained
- 6 pitted green olives
- ½ cup coarsely grated manchego cheese
- ¼ cup coarsely chopped flat leaf parsley
- 1 tablespoon pine nuts
- ⅛ – ¼ teaspoon Pimentón de la Vera optional
- ¼ cup extra-virgin olive oil
Instructions
- Combine all of the ingredients in the bowl of a food processor, except the oil. Pulse until the ingredients are finely chopped.Note: be sure to drain any excess liquid from both the marinated artichoke hearts and green olives.Add the olive oil one tablespoon at a time, pulsing after each addition, until you reach the consistency you want.
Serve at room temperature with tortilla chips, pita chips, crackers, pita bread or toasted baguette slices. Or get creative and serve it in a bread bowl.
Nutrition
Serving: 0.33cup | Calories: 181kcal | Carbohydrates: 3.3g | Protein: 2.9g | Fat: 17.3g | Saturated Fat: 3.8g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6.3g | Cholesterol: 8.6mg | Sodium: 321mg | Potassium: 21.9mg | Fiber: 1.4g | Sugar: 0.7g | Vitamin A: 810.2IU | Vitamin C: 14.9mg | Calcium: 102.8mg | Iron: 0.7mg
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I am a food blogger. I search for recipes and write to my blog. we have a small team of two people.
My Name is Shubham Patel And My partner name is Jenish Pateliya. we both work on this website.