Quick Roasted Artichoke and Crispy Thyme Oil Dip

Name: Quick Roasted Artichoke and Crispy Thyme Oil Dip
Prep time: 8 min
Cook time: 16 min
Total time: 24 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 18 oz (510 g) frozen artichoke hearts, thawed and well-drained, patted dry; 2½ tbsp (38 ml) extra-virgin olive oil; to taste fine sea salt; to taste freshly ground black pepper; 6 oz (170 g) fresh goat cheese, crumbled, at room temperature; 1½ tbsp (22 ml) fresh lemon juice; 1 clove (3 g) garlic clove, minced, minced; ⅓ cup (80 ml) extra-virgin olive oil; ¼ cup (8 g) fresh thyme sprigs, left whole; ¼ tsp (½ g) red pepper flakes

From the MyKitchenBank Kitchen

Warm, creamy dip made with roasted artichoke hearts blended with tangy goat cheese and finished with fragrant crispy thyme oil. Ready in under 30 minutes, this Mediterranean-inspired dip is perfect for entertaining or a simple appetizer. Serve with toasted bread, crackers, or fresh vegetables.

Prep: 8 min
Cook: 16 min
Total: 24 min
Makes: 1¾ cups (420 ml)

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Steps

Before you start

Preheat the oven to 425°F (220°C)
Pat artichoke hearts dry with paper towels to ensure they roast rather than steam
Have all ingredients measured and ready

1
Roast the artichokesOven 425°F / 220°C
- Toss the patted-dry artichoke hearts with 2.5 tbsp (38 ml) olive oil, a pinch of sea salt, and black pepper on a large rimmed baking sheet (13×18 inches / 33×46 cm).
- Spread in a single layer.
- Roast at 425°F (220°C) for 14–16 minutes, stirring halfway through, until the edges are golden brown and crispy.
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Ready when: Edges are golden brown and some pieces show caramelized spots
Tip: Don't skip patting the artichokes dry; moisture prevents browning.
2
Make the thyme oil
- While the artichokes roast, heat 0.33 cup (80 ml) olive oil in a small saucepan over medium heat.
- When the oil is hot and shimmers, add the thyme sprigs and red pepper flakes.
- Immediately remove from heat.
- Let steep for 2–3 minutes to infuse the oil with thyme flavor and allow any residual heat to crisp the thyme leaves.
- The oil should not boil or brown.
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Ready when: Oil shimmers and thyme smells fragrant; thyme leaves begin to crisp
Tip: Remove from heat immediately to prevent the thyme from darkening or tasting burned.
3
Blend the base
- Place the warm roasted artichokes, crumbled goat cheese at room temperature, minced garlic, and lemon juice into a food processor.
- Pulse until the mixture is smooth and creamy, about 15–20 pulses.
- The dip should be thick but spreadable.
- Taste and adjust salt and pepper as needed.
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Ready when: Mixture is smooth, creamy, and no large chunks remain
Tip: Don't overblend—stop when you reach a creamy dip texture, not a purée.
4
Finish and serve
- Transfer the warm dip to a shallow serving bowl or ramekin.
- Strain the cooled thyme oil through a fine-mesh sieve, discarding the thyme sprigs.
- Pour the thyme-infused oil over the top of the dip, creating a golden sheen.
- Sprinkle with a pinch more sea salt and any crispy thyme leaves left in the sieve if desired.
- Serve warm or at room temperature with toasted bread, crackers, or fresh vegetables.
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Ready when: Oil is strained and pools on top of the dip
Tip: Serve within 30 minutes while the dip is still warm and the oil is fragrant.

Good to know

Tips

If the dip seems too thick after blending, thin it with 1–2 tbsp (15–30 ml) of warm water or reserved artichoke liquid until spreadable.
For a party, keep the dip warm in a small slow cooker on the 'warm' setting for up to 2 hours; drizzle the thyme oil just before guests arrive.
Toast baguette slices at 375°F (190°C) for 6–8 minutes until golden to serve alongside.
The thyme oil can be made up to 8 hours ahead and reheated gently in a saucepan before serving.

Make ahead

Prepare the dip base (steps 1–3) up to 1 day ahead and store in an airtight container in the refrigerator. Make the thyme oil fresh just before serving to preserve the fragrance.

Storage & reheating

Room temperature (covered): up to 2 hours. Refrigerator (airtight container): up to 4 days. Freeze the dip base alone (not with thyme oil) for up to 3 months; thaw overnight in the fridge and make fresh thyme oil to serve.

Substitutions

fresh goat cheese, crumbled → Cream cheese (6 oz / 170 g) or ricotta. Will be slightly milder and less tangy; increase lemon juice by 0.5 tbsp (7 ml) if using cream cheese.
fresh thyme sprigs → Fresh rosemary or oregano sprigs. Rosemary is more robust; reduce the amount to 3 tbsp (9 g) to avoid overpowering the dip.
frozen artichoke hearts, thawed and well-drained → Canned or jarred artichoke hearts (drained and patted dry). Use 18 oz (510 g) total; roast for 12–14 minutes as canned hearts are already partially cooked.
red pepper flakes → Omit or use a pinch of Aleppo pepper. Omitting will make the dip mild; Aleppo pepper adds fruity heat without sharp spice.