Schug-Artichoke Dip

cook time:

20 min

total time:

20 min

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Schug is absolutely one of my favorite spice condiments of all times. It’s a Yemenite chili-garlicky-herby paste served in Israel in almost every pita sandwich. What I like about schug is that it’s not painfully spicy and can be eaten as is, simply as a flavor booster. In this recipe, I blended my schug with a can of artichokes and the combination is just incredible!

Ingredients

  • 5 green hot chilis
  • 2 bunches of cilantro
  • 1 head of garlic
  • ½ bunch of mint
  • Extra virgin olive oil
  • Atlantic sea salt
  • 1 teaspoon cumin powder
  • 1 can of artichoke

Ingredients

  • 5 green hot chilis
  • 2 bunches of cilantro
  • 1 head of garlic
  • ½ bunch of mint
  • Extra virgin olive oil
  • Atlantic sea salt
  • 1 teaspoon cumin powder
  • 1 can of artichoke

Ingredients

  • 5 green hot chilis
  • 2 bunches of cilantro
  • 1 head of garlic
  • ½ bunch of mint
  • Extra virgin olive oil
  • Atlantic sea salt
  • 1 teaspoon cumin powder
  • 1 can of artichoke
Equipment

Cutting board
Knife
Food processor

Lets Start Cooking!

step 1

Cut the chili lengthwise and clean out the seeds.

step 2

Wash the leaves. Separate the mint from the stems, the cilantro you can leave attached.

step 3

Peel the garlic cloves.

step 4

Add all the ingredients, including the artichokes with their liquid, into a food processor and blend until smooth. If too thin- add more olive oil.

step 5

Serve with a freshly baked pita.

step 6

YASSS!

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