Artichoke and Basil Sauce

Artichoke and Basil Sauce

  • Prep: 10 min
  • Cook Time:
  • Total: 10 min
  • Serving: 8 servings

This sauce is extremely versatile; toss immediately with some fresh whole-wheat pasta or place in the refrigerator for 2 hours to chill and serve as a dip.


  • 3/4 cup plain Greek yogurt
  • 1/2 cup fresh basil leaves
  • 3 tablespoons balsamic vinegar
  • 1/2 8-ounce package cream cheese
  • 1 cup chopped red bell pepper (1 medium)
  • 1 can artichoke hearts, drained and roughly chopped or fresh steamed artichoke hearts
  • Sea salt and freshly ground black pepper


  1. Put the yogurt, basil, vinegar and cream cheese into a blender and process until smooth. Transfer the mixture to a bowl and then fold in the red bell pepper and the artichoke hearts.
  2. Season the sauce to taste with salt and pepper and serve immediately, or cover and place in the refrigerator for 2 hours to chill before serving as a dip with crackers.


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