Creamy Artichoke Dip

  • By Amanda Li
  • 25 Jul, 2016
Easy peasy lemon squeezy! Perfect dip for veggies, plantain chips or spread on sandwiches. Takes less than 5 minutes to make and can be stored in the fridge for up to 1 week in the fridge. As a bonus, artichokes are a great source of prebiotic fibre (aka food for probiotics) and antioxidants!

1-14oz can artichoke hearts in water, drained
¼ cup extra virgin olive oil
2 tbsp freshly squeezed lemon juice
2 cloves garlic
¼ tsp sea salt
2 tbsp nutritional yeast (optional)

PROCEDURE

Step 1

Place all the ingredients in a blender and purée on high until smooth, about 1 minute.

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