I kind of fiddle with the recipe because I didn't have cumin so I added chili powder (has cumin in it), added a little bit of a kick. I probably add a little more olive oil and garlic but I think that is a taste and texture thing that is up to you. I also added some chopped parsley to the pureed mixture on top of mixing in chopped parsley after (makes the dip look a beautiful shade of green). I wish I took a picture of the dip but I forgot. I bet this dip would make a great sandwich or wrap spread with some roasted veggies and salad greens. And on top of it, it is pretty low-fat. Here's the recipe. Enjoy!
Creamy Artichoke Dip
This Creamy Artichoke Dip is the perfect choice for those who want a healthy option that doesn’t sacrifice flavor. Serve this smooth, mild and creamy dip with tortilla chips or breadsticks.
- 1-12 oz. jar artichoke hearts, drained
- 1 garlic clove, crushed
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon grated lemon zest
- salt and freshly ground pepper
- 1 tablespoon fresh parsley, chopped
Put the artichokes, garlic, oil, cumin and lemon zest in a food processor. Add the salt and pepper, and blend to make a smooth puree. Check the seasoning and stir in the parsley. Scrape the dip into a bowl and serve.