Sooo, I have a secret. As you may or may not have picked up from my previous hummus recipe, IIIIIII get a weee, ity bity little bit sick of hummus from time to time. I know, blasphemy. Perhaps this is self-inflicted, but we go through hummus spurts that leaves me feeling very over hummus. I’ve tried different hummus recipes but they never really stick. So I tend to constantly be searching for healthy snacks that aren’t hummus.
Enter artichoke dip. Heeellllllo, beautiful!! I made this dip, tortured Jaryd by making him wait while I took pictures to share with you all, and we put this baby away like it is no one’s business. I don’t want to embarrass anyone here (could very well be talking about myself), but when we ran out of things to dip, someone got a fork…
You know what else I love about this recipe? It takes five minutes. This may be utter laziness/my baby doesn’t sleep through the night and so I cannot muster the energy to make complicated things, but you literally throw everything into the food processor and let that baby roll. I mean, so wonderfully mindless I can’t even.
So, here goes:
Place the artichokes in the food processor
along with the the garlic, sun dried tomatoes, and cumin.
Process until combined. Then add the olive oil and continue to process until smooth. I used some of the olive oil from the sun dried tomato jar because 1) I was at the end of the jar and didn’t want to waste it, and 2) I thought it would add more yumminess. It’s not necessary though! I kept ours a bit thicker, but if you want it smoother, just add a bit more oil or a splash or two of water!
Spoon the dip into a bowl. Sprinkle the top with salt and pepper and drizzle with olive oil.
We dipped celery, carrots, and flatbread crackers in ours! Loved every minute of it!
- 28 oz artichoke hearts, drained (2 x 14 oz cans)
- 2 garlic cloves, peeled
- 1 tsp. cumin
- 1/8 cup sun dried tomatoes, in oil
- 1/4 cup extra virgin olive oil
- salt and pepper
- Put artichoke hearts, garlic, cumin, sun dried tomatoes into food processor. Process to combine.
- Drizzle about 1/4 cup extra virgin olive oil into the food processor until the dip is smooth.
- Spoon puree into a bowl. Season with salt and pepper.
- Drizzle top with some additional olive oil.
- I used some of the oil from the sun dried tomato jar which I thought added some additional flavor!