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, let’s make some Garlic + Artichoke Dip!
Place the artichokes in the food processor along with the the garlic, sun dried tomatoes, oil, salt and pepper.
Process until combined but chunky. 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! You can stick to the full 1/4 cup extra virgin olive oil
Spoon the dip into a bowl. Sprinkle the top with salt and pepper and drizzle with olive oil.
- 2 (14 oz) cans of artichoke hearts
- 4 medium garlic cloves
- ⅛ cup sun-dried tomatoes
- ¼ cup extra virgin olive oil (mix in some oil from the sun-dried tomato jar)
- salt and pepper
- 2 tablespoons pine nuts, toasted
- 4 small garlic cloves (optional for topping)
- Put artichoke hearts, garlic, sun-dried tomatoes, oil, salt and pepper into food processor.
- Process to combine but still a bit chunky.
- Spoon puree into a bowl.
- Drizzle top with some additional olive oil and sprinkle with toasted pine nuts.
- Optional topping: place a few small garlic cloves in a pan with olive oil over medium heat and sauté until browned.