i’m not one for new year’s resolutions, because i tend to be overzealous with resolutions, then end up breaking them, and then get discouraged. so i haven’t decided to completely cut out dairy or fats or sugar or gluten or any of that stuff for the new year. but i am naturally gravitating towards more fruits and vegetables, less heavy and processed food, and have been hauling myself out of bed early on saturday mornings to hop in the pool.
i notice that i do this every year – to make up for all the holiday food (read: cookies) that i consume from thanksgiving to christmas, i start craving leafy greens, root vegetables, and citrus. so when i stumbled across this recipe that substantially lightens the classic artichoke dip appetizer, i knew it was the perfect way to bring more vegetables into our nye feast. the combo of citrus and leafy greens plus chunks of artichokes was so good that we spread the leftovers on top of crackers, toast, and omelets all week. yum! i think i need to make another batch this weekend! i hope you’re all enjoying the new year and, as always, eating your vegetables!
one year ago: wheat rolls
two years ago: orange yams
three years ago: pesto puff pastry rollies
four years ago: four kinds of cookies
artichoke dip
yields 6-8 servings
borrowed from plant powered kitchen
- 3/4c raw cashews
- 3/4c almond milk (soy would work well, too)
- 3T lemon juice
- 2 cloves garlic
- 3/4t sea salt
- 1/2t ground mustard
- black pepper, to taste
- 2c artichoke hearts packed in water or frozen (if using frozen, thaw them first)
- 2c spinach leaves
- your favorite bread or cracker
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- preheat your oven to 425º
- put the cashews, milk, lemon juice, garlic, salt, mustard, and pepper into a blender and blend until smooth
- add the artichokes and spinach and blend just a little – you still want a chunks
- pour into a glass baking dish or pie plate and bake for 20 minutes
- serve with your favorite bread or cracker, and enjoy!