This is a great recipe for a summer picnic dip or (what I did) spread it on some bread and make a tasty, tasty sammich. On that note, why do no stores sell pumpernickel bread anymore? Seriously, not one of the food stores, or the bakery down the street, carries pumpernickel. I like pumpernickel very much. Rye isn't nearly as fun, nor is plain-jane whole wheat.
Mats
16 oz artichoke hearts, packed in water and drained (2 jars should suffice)
1 can chickpeas, also known as garbanzo beans
1/4c yellow onion
1/4c cornichons. It's a tiny French pickle, about half the size of my pinkie. Regular pickles would be fine too
1/2 green bell pepper
1 stalk celery
1 tsp capers
1 clove garlic
1/4 c mayonaise
1 tsp Old Bay
1 tsp Dijon mustard
Add mayo, garlic, Old Bay, Dijon mustard, onion, bell pepper, celery and capers to your food processor. Pulse 3 or 4 times to coarsely chop the dip
Add the Artichoke hearts, chickpeas and pickles.
Pulse a few more times until the dip is combined, but still chunky. Don't run it nonstop, or you'll end up with hummus instead of a chunky dip
Serve with pita chips, or on bread as a sandwich.
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