Lemon Verbena and Artichoke Yogurt Dip Recipe
On days when it feels too hot to cook, having something quick and cooling to enjoy can be a luxury. This Lemon Verbena Artichoke Dip is just that, and you likely have most of the ingredients for the recipe on hand. Plus—you’ll see how easy it is to enjoy the aromatic and lemon flavored leaves of lemon verbena and be inspired to use it in all sorts of recipes.
With all the herbs in abundance during the summertime it’s hard to choose a favorite, but lemon verbena certainly stands out. Tall, with a strong lemon scent, and delicious, this perennial is a welcome sight in any garden.
Lemon verbena is a delightfully aromatic herb that can add delicious flavor to your food.
Lemon Verbena in Your Garden
Every house I’ve lived in, one of the first things I do when I’m planting a garden is making sure I’ve got lemon verbena. Its bright green leaves and white flowers make it such a beautiful addition along with its numerous medicinal properties.
It loves the hot weather and thrives in full sun, which means you can continue cutting it back all season long to use the leaves fresh or dry them to use later. I find myself making cups and cups of lemon verbena tea during the bleak winter days when I need something a little soothing and uplifting.
Native to South America, lemon verbena (Aloysia citrodora) has been enjoyed throughout many places around the world and makes frequent appearances in Mediterranean cooking.
Lemon verbena tea is a soothing drink that is lovely to sip on during the summertime.
Lemon Verbena Tea
Not only is it lovely to use in all sorts of sweet or savory dishes, like you would mint or lemon balm, but it makes a delightfully refreshing tea on its own. When I don’t have a lot of time, I’ll make an infusion overnight by putting a handful of fresh leaves in a mason jar with water, closing it with a lid, and popping it in the fridge. In the morning, I’ll strain out the leaves and have fresh lemon verbena tea to sip on throughout the day.
Lemon Verbena and Artichoke Yogurt Dip
For this recipe we’ll use fresh lemon verbena with tangy yogurt and meaty artichokes to make a simple savory dip. You can serve it in a bowl to enjoy with a snack board or use as a spread for sandwiches and wraps. Or you can even serve it as a sauce with a main course for extra herby flavor.
With a few simple steps, you’ll have a citrus-infused dip ready to go. Make a double batch to keep extra on hand to use throughout the week when you’re busy.
Ingredients you’ll need…
- ½ cup fresh lemon verbena leaves, chopped
- ½ cup fresh parsley, chopped
- 1 – 9 ounce jar artichoke hearts, strained
- 2 tablespoons capers
- Zest of 1 lemon
- 1 cup olive oil
- 2 cups greek yogurt
- Salt and pepper, to taste
- Optional to serve: toasted bread and sliced vegetables for dipping
- In a food processor, add the lemon verbena, parsley, artichoke hearts, capers, lemon zest, and olive oil and pulse until it resembles a pesto-like consistency.
- Add mixture to a small bowl and season well with salt and pepper.
- Fold in the greek yogurt until combined.
- To serve, drizzle with more oil and accompany with toasted bread and sliced vegetables.
- Store in the refrigerator for up to 4 days.
There are many benefits of aromatic lemon verbena.
Lemon Verbena Benefits (Aloysia citrodora)
There are many benefits of lemon verbena. Lemon Verbena is one of those herbs that’s so easy to enjoy because it tastes so good! I haven’t met anyone who doesn’t immediately love it.
Known for its citrus scent and flavor, this elegant shrub has an affinity for the digestive system and makes a wonderful ally for bloating, cramping, or general indigestion. You can enjoy a cup of lemon verbena tea after a heavy meal or if something you ate didn’t quite agree with you.
Along with its digestive benefits, lemon verbena has anti-inflammatory and antioxidant properties that help to support joint and muscle health and free radical damage in the body.
It’s considered a nervine and helps to soothe the nervous system which makes it wonderful to use when you’re feeling overwhelmed and irritated on hot days, or any time for that matter.
Whether you plant lemon verbena in your garden, in a pot or planter, or just keep some dried in a jar, it’s always a good idea to have some close by.
This tasty culinary herb also offers many healing gifts.
Parsley Benefits (Petroselinum crispum)
Parsley is far more than just a simple garnish: it is a powerhouse herb packed with vitamins and minerals. Its delicious flavor boasts many benefits from being a good source of calcium and antioxidants to supporting digestive health and easing digestive inflammation. It’s an easy herb to grow in the garden or in a pot on the porch.
Artichoke is a nourishing food that makes a tasty addition to this dip.
Artichoke Benefits (Cynara cardunculus var. scolymus)
Here in Northern California, artichokes feel right at home in the Mediterranean climate. They take up a good amount of space in the garden, but enjoying their edible globes make it well worth it. Artichokes are as delicious as they are nutritious. They’re high in inulin, making them a good source of fiber for beneficial bacteria in the gut along with being high in vitamins and minerals like folate and potassium. The bitter leaves are used medicinally to support digestive and liver health.
Lemon verbena is a gentle herb that can be used culinarily.
Here are some frequently asked questions about this Lemon Verbena and Artichoke Yogurt Recipe…
Can I add other herbs besides lemon verbena?
Certainly! Lemon verbena plays well with other herbs, so feel free to add in other herbs that are in abundance during the summertime. Lemon balm, tulsi, mint, and cilantro would all be wonderful to add in this recipe too. And if you don’t have lemon verbena, you can always swap for another tender fragrant herb like those listed above.
What if I only have dried lemon verbena leaves?
I would reconstitute or moisten the dried lemon verbena in the olive oil for a few minutes before adding it to the food processor. This will help to soften the leaves a bit so it combines well with the other ingredients. Just keep in mind that the dried leaves won’t offer as much of a vibrant color to the dip as the fresh, but you can always add in other fresh green herbs.
Can I make this dip without the yogurt if I’m dairy free?
Yes! You can swap the greek yogurt for a plain dairy-free yogurt. The consistency might not be as thick, but the flavors will still be delicious.
What else can I make with lemon verbena?
There are so many things you can make with lemon verbena’s flavorful leaves! You can ask yourself, “What do I want to infuse with the citrusy flavor of lemon verbena?”
Perhaps you want to make a salad dressing with lemon verbena. Or maybe you want to make a sweet lemon verbena syrup.
You can also make lemon verbena tea, a lemon verbena oil (infused), a lemon verbena smoothie, or a lemon verbena oxymel — the possibilities are endless!
Does lemon verbena come back every year?
Yes, lemon verbena is a perennial. If you live in a colder climate, you may have to keep your lemon verbena plant in a greenhouse during the wintertime — having a potted lemon verbena plant that you can easily move is helpful if you live in a colder climate.
How Can I Learn More About Lemon Verbena?
If you want to learn more about lemon verbena, you can check out the Lemon Verbena Plant Profile on HerbMentor. This in-depth Plant Profile dives more into lemon verbena’s benefits and how to make remedies with lemon verbena. You can check out the Plant Profile on HerbMentor for just $1 here.
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