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Giada De Laurentiis provides a lot of inspiration for entertaining. Her Bacon Onion Dip is a real crowd pleaser, and if you have the time to cook up bacon and then caramelize onions in the bacon fat, you won’t be sorry you did so. If you can’t be bothered to stand over a hot stove, her 3-ingredient Ricotta Caprese Dip is easier, less time-consuming, and still results in something delicious that you can share.
If you’re looking for another easy dip that’s packed with flavor, I suggest you make De Laurentiis’ Artichoke and Arugula Pesto, which doubles as a dip for crackers, raw veggies, chips, or as a topping for crostini. All the ingredients are whizzed together in a food processor, although a high-powered blender would probably work, too.
When I made this pesto/dip, I halved the ingredients because I know I’m the only one in my house who will eat it. Straight out of the blender, I couldn’t stop dipping torn-off pieces of baguette into the vibrant green mixture. I know the next time my friends and I gather on someone’s deck or around someone’s fire pit, this is exactly what I’m going to make. I am sure it will be a big hit and a fun alternative to the hot spinach artichoke dip we often have.
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How to Make Giada’s Artichoke and Arugula Pesto
Add 10 ounces of well-drained artichoke hearts (really squeeze them to get as much liquid out of them as possible) to a food processor. Then, add 3 cups chopped baby arugula, a clove or two of garlic, 1 cup packed basil, 1 teaspoon lemon zest, 1 1/2 tablespoons lemon juice, 1/2 tsp salt, and blend to combine. Then, drizzle in 1/2 cup olive oil as you're blending until it’s all smooth—and that's it! I told you it was easy!
What to Serve With Artichoke and Arugula Pesto
As a dip, anything you think would taste good is fair game. Raw vegetables, such as red bell peppers, carrots, or broccoli, would be great. Any type of cracker or bread to scoop it up works just as well. And if you want to use it like pesto on pasta, boil your pasta, reserve some of the pasta cooking water, then toss the pasta with the pesto and some pasta cooking water until glossy. Top with some Parmesan cheese and serve!
Some of Giada’s fans on Instagram mentioned how they switched the recipe up a bit. One person added anchovy filets and used shallots instead of garlic. Another said they’d add some Parmesan cheese. And someone else wondered how capers would taste in it. (I think I may try that idea!)
It’s a simple enough recipe that you can endlessly riff on, but it’s also excellent as is. It’s fresh, vibrant, and might just become your go-to this spring and summer. I for one, plan to make this delicious dip all summer long.
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