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Artichoke Microgreen Dip

Course Appetizer
Cuisine American


  • 16 oz. light sour cream
  • 8 oz. cream cheese
  • 4 Tbsp. unsalted butter
  • 14 oz. marinated artichoke hearts, drained and coarsely chopped
  • 1/2 cup microgreens, finely chopped Broccoli and/or buckwheat are excellent choices. Pack the measuring cup!
  • 1/2 cup radish microgreens, finely chopped Packed cup
  • 1/2 cup finely diced bell pepper A combination of red, orange and yellow bell peppers makes this colorful and adds vitamin C
  • 2 cloves garlic, pressed
  • 1 1/2 cups shredded parmesan cheese Fresh shredded parmesan is best for this recipe


  • In a heavy pot over low-medium heat, melt together the cream cheese, sour cream, butter, and parmesan. Stir frequently until melted and smooth. It should start to bubble slightly.
  • Remove from heat and stir in the artichoke hearts, finely chopped microgreens, and the pressed garlic cloves.
  • Serve warm. Refrigerate leftovers.
Keyword Dip