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Healthy Whole Me
Artichoke Dip with sun-dried tomatoes
1 glass jar of artichokes in oil, ca. 280g
50g sun dried tomatoes (from a glass jar in oil)
Juice of 1/2 lemon
A dash of water
1tbsp olive oil (or oil from artichoke jar)
Salt and pepper
Pine nuts or almond slices or herbs to top (optional)
This is so simple to make and the measurements really don’t have to be very accurate.
Put all the artichoke hearts from your jar in your food processor. Don’t throw the oil away, keep that for later.
Add sun dried tomatoes, lemon juice, salt and pepper and a dash of water and blizz until you have a thick and creamy mixture.
Pour in a little bit of the oil from your artichoke jar if you’d like to more creamy, it will also add great flavour.
Add seasoning or more lemon juice until it’s perfect for you.
- Serve with good quality crackers. Make sure that you read the labels when buying crackers and only buy the ones where you can understand what all the ingredients are.
- Keep this dip in an airtight container for up to a week. The oil and the lemon juice will make it last.
- I love mine really tangy so I add lots of lemon juice.
- Prebiotics are types of dietary fiber that feed the friendly bacteria in your gut. Artichokes are one of them.
Dani Binnington is a wellbeing expert and creator of www.healthywholeme.com, which is full of delicious recipes, wellbeing tips and inspiration for a healthy lifestyle