Artichoke-And-Caper Dip With Fresh Vegetable Crudités

• 1 small garlic clove, peeled
• 1 (14-ounce) can quartered artichoke hearts, drained
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon grated lemon zest
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons capers, roughly chopped
• 5 cups assorted fresh vegetables (sliced radishes, baby carrots, blanched wax beans, broccoli and cauliflower florets)

1. Combine garlic and artichoke hearts in a food processor; pulse for 30 seconds or until well chopped. With processor on, add the lemon juice, lemon zest, and olive oil, processing until smooth and well blended.
2. Stir in pepper and capers. Serve dip at room temperature or chilled with assorted crudites. Dip can be made 1 day in advance and stored in the fridge.

garlic, quartered artichoke hearts, lemon juice, lemon zest, extravirgin olive oil, freshly ground black pepper, capers, fresh vegetables

Taken from www.myrecipes.com/recipe/artichoke-and-caper-dip-with-fresh-vegetable-crudits (may not work)