Here is a lovely new recipe for you : a succulent artichoke dip!
Having mainly a plant-based and vegan lifestyle, I try to eat a varied & well-balanced diet.
I simply love healthy & vegan dips. They are for all occasions, adding a kick of nutrients and a panel of incredible flavors to your usual nibbles. You can also serve dips as spreads, sauces for falafels and as something to moisten up a vegan bowl dinner.
This new creamy dip with artichoke hearts is a great way to sneak in healthy leaves and greens too ! And if you love artichoke like I do, it is really divine to have this artichoke dip recipe on hand !
The nutty taste of the artichoke in combination with the cilantro and some mint leaves makes it a mouth-watering and fresh dip. For the creamy touch, I’ve added some tofu. And if you don’t like tofu, you could use instead a large piece of zucchini or the same amount of chickpeas. The choice is endless.
This artichoke dip is the best and easiest recipe, when you’re planning to invite some friends. You could decorate your platter like I use to do it : a lot of vegetable sticks and even gluten free multi seed crackers, roasted chickpeas and a lovely green arugula pesto (all the recipes are up on the blog) !
Top Tip about artichoke
Artichoke is a very powerful vegetable. It is very high in fiber and it can help with digestive disorder and weight loss. The artichoke provides a high amount of vitamin C and vitamin K and a good source of iron.
If you want to read more about the artichoke, check it here Benefits of Artichoke.
Healthy artichoke dip and…
Full of flavor, creamy, nutty in taste and delicious!
If you make it
If you make the artichoke dip, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
ARTICHOKE DIP
INGREDIENTS
- 1 can artichoke hearts (or 4-5 fresh ones boiled)
- 1/3 cup soft tofu*
- 1/2 bunch cilantro leaves (around 1/2 cup)
- 6 large stalks parsley (around 1/3 cup)
- 4 large stalks mint leaves
- 1 tbsp capers
- 1/2 lime juice
- Large pinch of Himalayan salt and fresh ground pepper to taste
INSTRUCTIONS
- Drain the artichoke hearts. Place them in a food processor.
- Add all the other ingredients and pulse until you reach a creamy texture.
- Place in a bowl and decorate it with some parsley or cilantro leaves. Arrange a platter and serve immediately !
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