Artichoke Avocado Dip
I know it’s been awhile since my last post. We were very busy with the move, then Christmas, then New Year’s, plus our daughter is in the midst of applying to college. The application fees are killing me. There are fees for everything; fees for the applications, fees for sending the SAT scores to the schools, fees for sending her fine art portfolio to the schools, fees for sending your financial information to the schools. The fees are stressing Me out, nevermind my daughter who is doing all the work. We are in the homestretch now and beginning to see the light at the end of the tunnel.
Anyway, in my spare time I’ve been working on a few recipes. One that I pretty much nailed down on the first try is an AIP Artichoke Avocado Dip. It’s super simple and takes only five minutes to whip up. I came up with it because I had a can of artichokes that was screaming to be used and I had some avocado that needed to be used before they went bad. As always I just looked around my kitchen to see what I had in stock.
For this recipe you will need:
- 2 avocados
- 1 14 oz can artichoke hearts
- ½ large white onion
- Juice of 1 large lime
- 3 small cloves of garlic or 2 large cloves
- Pinch of sea salt
Put all the ingredients in a food processor and blend until pureed and it has the texture similar to guacamole. Make sure all the artichoke hearts are pureed, I had a few hearts that didn’t want to blend.
This dip is great with carrots, celery, radish, or any kind of chip you can eat. I will admit I have a soft side for corn tortilla chips.
To know if your avocados are ripe or overripe use the handy guide below.
If there are ever any questions relating to my recipes or you have food questions in general please reach out to me. I will respond pretty quickly.
Till next time! (I promise it won’t be almost two months).