How Do I Choose the Best Artichoke Dipping Sauce?

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  • Written By: G. Wiesen
  • Edited By: Shereen Skola
  • Last Modified Date: 24 October 2019
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The best artichoke dipping sauce often depends a great deal upon the way in which you are eating the artichokes, as well as your own personal preferences. One of the simplest sauces possible consists of nothing but melted butter with a little lemon juice, though some garlic can also be added to this combination. More elaborate concoctions include a mayonnaise artichoke dipping sauce that usually includes Dijon mustard or balsamic vinegar, with flavors like cayenne pepper or onion powder included. Hollandaise sauce is also a popular dip for cooked artichokes, which consists of lightly cooked egg yolks, melted butter, and a little bit of lemon juice.

Much like dips for other dishes or salsa, the best artichoke dipping sauce is going to depend a great deal upon your personal preferences. There are a few classic dips that you might consider, however, as these are all fairly simple and open to a wide range of experimentation. Melted butter is, perhaps, the simplest artichoke dipping sauce possible, since it requires only butter and heat. A little lemon juice is often added to this for extra flavor. Additional ingredients can include garlic or onion powder, some cayenne hot sauce, and just about anything else that you want to try.


There are a number of mayonnaise-based recipes for artichoke dipping sauce, which are often made ahead of time and served chilled. Mayonnaise is typically combined with something acidic, which cuts through its dense creaminess, such as balsamic vinegar or Dijon mustard, though other types of vinegar and mustard powder can be used. Onion and garlic powder are often added to this mixture, as are cayenne pepper and some lemon juice. The cold nature of this artichoke dipping sauce is sometimes preferred for artichokes when they are served chilled.

If you are serving artichokes hot and do not care for mayonnaise, then you might consider hollandaise as an artichoke dipping sauce. Hollandaise is a classic French sauce that is often served with a number of dishes, including eggs Benedict and steamed vegetables such as asparagus or cauliflower. This can be a difficult artichoke dipping sauce to make, however, since raw egg yolks have to be beaten and cooked slowly in a bowl over lightly simmering water. Too much heat causes the eggs to scramble and cook solid, while it is meant to thicken and increase in volume without fully cooking. Melted butter and lemon juice are typically added to the eggs and served warm once cooked.


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