Monday, October 24, 2011

Artichoke Dip and Spread

This is a great lunch option. It is quick and easy to make and the recipe makes enough for several days.

I simply stuffed it into a whole wheat pita, but it would be great as a filling for a wrap, spread on crackers, as a dip for fresh veggies, or even used as a healthy alternative to mayo in a sandwich.

Artichoke Dip and Spread

(Adapted from "Just Like Tuna Salad" in Calciyum!:

1 can (540 ml) pinto beans, drained and rinsed
2 cans artichoke hearts - not marinated (about 3.5 cups)
1 bunch green onions
Juice and zest of 1 lemon
A few handfuls of fresh parsely
2-3 cloves garlic, to taste
2 tsp olive oil
1/2 tsp kosher salt
Fresh ground pepper, to taste

Reserve 1/3 of the artichokes. Place all other ingredients in food processor and puree until fairly smooth. Add in remaining artichokes and pulse a few times, leaving chunky or until desired consistency is reached. Refridgerate for up to 7 days.

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